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Celeriac with Turmeric

The celeriac acquires a special delicate flavor and a pale-yellow tinge.

Recipe information

  • Yield

    serves 6

Ingredients

2 celeriac, weighing about 2 pounds
3 cloves garlic, crushed
5 tablespoons extra-virgin olive oil
1/4 teaspoon turmeric
Salt and pepper
2 teaspoons sugar
Juice of 1 lemon

Preparation

  1. Step 1

    Peel and wash the celeriac and cut into pieces of roughly the same size (about 1 inch). Put them in a saucepan with the rest of the ingredients and enough water to cover.

    Step 2

    Cook, uncovered for 10–15 minutes, over low heat, until the celeriac is soft and the liquid is absorbed, turning the pieces over and raising the heat, if necessary, to reduce the sauce at the end.

    Step 3

    Serve 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 EasternSideStarterBrunchDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasySimmerCookbooks
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