The cut surface of celeriac browns quickly in contact with air, and acidulated water prevents it. Orange juice is the signature of this recipe: it is what balances the earthiness of the celeriac.
Ingredients
For the dish
For the top
Method
-
Prepare acidulated water
Put water and the juice of half a lemon in a bowl.
-
Cut the celeriac
Peel the celeriac, cut it into cubes and drop them straight into the acidulated water.
-
Soften the onion
Cook the onion in olive oil for 6 minutes, without colouring.
-
Add the vegetables
Add the drained celeriac, carrot and potato and cook for 4 minutes.
-
Cook
Add the hot water, orange juice, the rest of the lemon juice, the sugar and salt. Cook covered for 25 minutes.
-
Cool
Cool in the pan and serve with dill.
Tips
- Put the celeriac into acidulated water the moment you peel it; five minutes and it browns.
- Do not leave out the orange juice, as it is what balances the earthiness of the celeriac.
- Cut the celeriac large, as small pieces fall apart as they cook.
Nutrition
160
kcal
3 g
Protein
11 g
Fat
14 g
Carbs
7 g
Sugar
5 g
Fibre
Values are per serving and approximate.