How to Make Celeriac with Olive Oil
- 4 celeriac knobs, peeled
- 1 lemon, cut in half
- 1/2 cup olive oil
- 12 small shallots, peeled
- 2 carrots, diced
- 2 potatoes, diced
- ¾ cup green peas
- 2 teaspoons sugar
- 2 tablespoons chopped fresh dill
- Salt and black pepper
- 1 tablespoon flour
- 2 tablespoons chopped fresh parsley
- Lemon wedges
- Cut off the ends of the celeriacs. Cut the celeriacs in half and scrape off the soft pulp in the middle. Rub the celeriacs with half of the lemon, and cook them in a large pot of boiling water for about I5 minutes or until they’re tender. Drain them and cut them into ½ -inch-thick slices. Set the celeriacs aside.
- Heat the olive oil in a large saucepan over medium heat, and cook the shallots for about 2 minutes until soft but not brown. Add the carrots, potatoes, green peas, and 4 cups water, and bring the mixture to a boil. Lower the heat, cover the pan, and cook for I0 minutes. Add the celeriac, sugar, the juice of the remaining half lemon, and the dill, and mix well. Season with salt and pepper.
- Blend the flour with 2 tablespoons water and stir it into the vegetable mixture. Cook for another 10 minutes, until the vegetables are tender and the cooking liquid has thickened slightly. Add a little water if the mixture gets dry during cooking.
- Transfer the celeriac slices to a serving platter with a slotted spoon, arranging them in a circular pattern. Place the vegetable mixture in the center and pour the thickened cooking liquid over it. Cover the platter and refrigerate for an hour. Serve at room temperature or chilled, with a garnish of chopped parsley and lemon wedges.