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Celeriac in Olive Oil

We made this in Egypt.

Recipe information

  • Yield

    serves 4

Ingredients

1 celeriac, weighing about 1 pound
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon, or more to taste
1/4 teaspoon turmeric (optional)
Salt and pepper
Pinch of sugar, or as much as 1 teaspoon

Preparation

  1. Step 1

    Peel the celeriac and cut into 3/4-inch cubes. Sauté gently in the olive oil until lightly colored. Add a little water, barely to cover, and stir in lemon juice, turmeric, salt, pepper, and sugar. Simmer about 25 minutes, until the celeriac is tender and the liquid is considerably reduced.

    Step 2

    Eat hot or cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternEgyptianNorth AfricanAfricanCelery RootRoot VegetableVegetableSideDinnerNut FreeGluten FreeDairy FreeVegetarianVeganEasyMake AheadQuickSimmerCookbooks
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