I had celery root rounds first at a tea-party in Turkey as one of the 7 or so dishes that the host prepared for an ~3 hour tea-party! Apparently the recent tea-party trend in Turkey is to impress your guests with the number and the presentation of the goodies you make. Mission accomplished; I was impressed by how much I could eat in 2 hours and with only Turkish tea as digestive. Another thing that impressed me was that although at first it seems like celery root rounds with carrot recipe is not different than regular celery root in olive oil recipe in terms of taste, cooking celery root in big pieces rather than diced form did actually contribute to the taste. So here we go: a good and actually very simple recipe if you like the distinct taste of celery root and one to wow your guests with.
for 2 people
1 medium size celery root
1 similar size potato
1 medium onion, diced
1 cup frozen or canned green peas
1 tsp sugar
1 1/2 tsp salt
1/4 cup olive oil
1 cup water
juice of 1 lemon
1/4 cup fresh dill, finely chopped
-Peel celery root and potato and core the middle big enough for the carrots you will use with a corer or the top part of your peeler.
-Put the carrots in the holes and cut extra parts.
-Place celery root and potato in a bowl of water with half of the lemon juice to prevent darkening.
-In a broad pot heat olive oil and saute onion until soft.
-Carefully cut the celery root and potato in ~half inch rounds.
-Push the onion aside in the pot and place celery root and potato rounds in the pot side by side.
-Put the onions on top.
-Add green peas, sugar, salt, rest of the lemon juice, 1 cup water and cook on a little below the medium heat for 25-30 minutes.
-Let cool in the pot with the lid on.
-Sprinkle with fresh dill and serve.