Zeytinyağlı Kereviz:

Updated: Sep 13, 2021

Braised Celery Root


This is another one of my favorites and is part of the 'Zeytinyağlı', or Olive oil dishes. It's pretty easy and is perfect for warmer weather. Serve as a meze or as a quick meal on a weekday night. It can be made ahead of time and can a last a few days. Here is what you need:


prep time: <30 minutes

cook time: <30 minutes

serves: 4 -6 people


1 large celery root, peeled, cut in half lengthwise and cut into half circles (or you can cut them into wedges)

2 small carrots, peeled and sliced into rounds

1 small onion thinly sliced

2 cloves of garlic, chopped

1 orange, Juiced and zested

2 lemons, juiced and zested

1/4 c olive oil

salt and pepper to taste

2 tsp. et Oliva Aegean Spice Blend

2 tsp. chopped fresh parsley to serve


  1. in a medium dutch pot with the tight fitting lid, soften onions and garlic in the olive oil. Add carrots.

  2. Add sliced celery root and soften slightly. Add salt, pepper and spice blend

  3. add citrus juices and zest.

  4. Cook on medium low until celery root is cook through.

  5. Serve hot or cold with pilaf and yogurt, or serve as a meze

Thats it - super easy




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