Turkish Braised Celeriac Zeytinyagli Kereviz Recipe

I love this recipe because it transforms humble root vegetables into a vibrant and refreshing dish with a zesty citrus twist that feels both comforting and like a flavor revelation. Plus, the fresh dill garnish totally elevates this cozy meal, making it look and taste gourmet without all the fuss.

The classic Turkish dish Zeytinyağlı Kereviz is a thing of beauty, and simplicity. It features that most misunderstood of vegetables, celeriac, as its star.

The celeriac, carrot, and potato are braised in a delightful mixture of olive oil, juice from fresh oranges and lemons, and a touch of sugar. They’re cooked until just tender, and I would encourage the home cook to err on the side of less tender rather than more (which is a mistake I have made), as the dish tastes refreshing and is quite solidly in the “not mushy” camp.

Finally, there’s what I think of as the aromatherapy at the end of cooking: a handful of chopped fresh dill thrown into the pot.

Ingredients

Celeriac (Celery Root):
High in fiber and vitamin C, it encourages digestion and boosts immunity.

Olive Oil:
Fats that are good for the heart, increase taste, and are beneficial for cardiovascular health.

Orange Juice:
Provides sweetness and the aroma of citrus, loaded with vitamin C to support the immune system.

Lemon Juice:
Delivers acidity, facilitates digestive processes, and is rich in ascorbic acid.

Carrot:
High in beta-carotene, they promote eye health and bring sweetness and color.

Ingredient Quantities

• 2 medium celeriac (celery roots), peeled and diced
• 1 carrot, peeled and sliced
• 1 potato, peeled and diced
• 1 onion, finely chopped
• 1/2 cup olive oil
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1 cup water
• 1 teaspoon sugar
• Salt to taste
• Fresh dill, chopped (for garnish)

Instructions

1. In a sizable pot, warm the olive oil at medium heat. Stir in the onion—chopped really fine—and let it sauté until it’s not quite as soft but still safe to call “translucent.”

2. Introduce the diced celeriac, sliced carrot, and diced potato to the pot, stirring to coat the vegetables in the oil.

3. Add the freshly squeezed juice from the oranges, the juice from the lemons, and the water. Slowly mix in the sugar, and season with salt to taste. Mix all the ingredients thoroughly and serve.

4. Heat the mixture over medium-high heat until it reaches a gentle boil.

5. Lower the heat, cover the pot, and let the dish simmer for about 30–35 minutes until the vegetables are tender.

6. From time to time, check the vegetables to ensure they are cooking evenly. Give them a gentle stir, or shake, as may be appropriate, just to be sure.

7. Once the pot is removed from the heat, the vegetables tender and the flavors melded, it’s time to serve your soup.

8. Let the dish cool for a moment before moving it to a serving dish.

9. Chop fresh dill and sprinkle it over the braised celeriac to give it some color and really bring out its flavor.

10. Enjoy this dish served warm or at room temperature. Its harmonious blend of citrus and olive oil is, if I may say so, a nearly perfect complement to these tender vegetables. The dish’s real beauty is that it highlights celeriac along with a few other vegetables that are either really good or really good for you—your call.

Equipment Needed

1. Large pot with lid
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring cups
6. Measuring spoons
7. Citrus juicer
8. Serving dish

FAQ

• What is the main vegetable used in Zeytinyagli Kereviz?Primary in this dish, celeriac—also called celery root—is the vegetable used most copiously in this dish.
• Can I substitute the orange juice with something else?Although fresh grapefruit juice has a unique flavor, you can use fresh grapefruit juice to have an effect similar to fresh orange juice in terms of taste and citrusy-ness.
• Is Zeytinyagli Kereviz served hot or cold?Usually, this dish is served cold or at room temperature because it belongs to the “zeytinyagli” category of Turkish cuisine, where the dishes are mainly concentrated on amount of olive oil and have wonderful flavors.
• What can I serve with this dish?Kereviz Zeytinyagli goes well with fresh bread and serves beautifully as a side dish with grilled chicken or fish.
• How long does it take to cook?This dish takes about 45 minutes to an hour from preparation to cooking to make.
• Can I add more vegetables?Certainly! You can incorporate additional root vegetables, such as parsnips or turnips; however, be mindful to maintain the balance of flavors.
• How should I store leftovers?Place any remaining food in a sealed container in the cold, dark, and quiet place that is your refrigerator; it will stay edible for around three days.

Substitutions and Variations

If preferred, substitute 1 large turnip for 1 medium celeriac.
Instead of carrot, try parsnip for a slightly different flavor.
Replace the regular potato with the sweet potato for a taste that is sweeter.
For a milder flavor, you can use shallots instead of onion.
Substitute fresh orange juice for apple juice to impart a different fruit-forward flavor.

Pro Tips

1. Consistency of Citrus Flavors Consider adjusting the balance of orange and lemon juice based on your preference for sweetness versus tartness. You could start with slightly less lemon juice and add more gradually to taste for a balanced citrus flavor.

2. Uniform Dicing Ensure that the celeriac, potato, and carrot are diced to uniform sizes for even cooking. This helps ensure all the vegetables reach the proper tenderness simultaneously, contributing to a harmonious blend of textures.

3. Olive Oil Quality Use high-quality extra virgin olive oil for better flavor. The olive oil not only helps sauté the onion but also adds to the overall taste of the dish.

4. Resting Time After cooking, allow the dish to rest covered for about 10 minutes off the heat. This allows the flavors to meld further, enhancing the dish’s overall taste.

5. Dill Freshness Use freshly chopped dill at the time of serving to maximize its aroma and flavor. The freshness of the dill will provide a vibrant contrast to the cooked vegetables, elevating the final presentation and taste.