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Author Notes: In Mediterranean countries, we love vegetables cooked in olive oil! We usually eat them cold or at room temperature, but they also taste good when they are eaten warm. Interestingly celery roots are not very common in the USA, where celery can be found almost in every recipe, soup, or salad. This celery root recipe is an adaptation from my mother's recipe. She is know to make everyone eat celery roots, even the ones that swear that they will not even taste it! - TahinPekmez
- 2 medium-sized celery roots
- 2 medium-sized carrots
- 1 medium-sized onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 1/2 cup lima beans
- 2 cubes of sugar
- 1/2 bunch parsley
- 2 teaspoons salt
- 2 cups water
- Peel and wash the celery roots, and cut them in 1/2 inch size cubes.
- Peel and wash the carrots, and cut them in 1/2 inch pieces.
- Peel the onion, cut into half, and slice each piece very thin.
- Cut each clove of garlic into 3-4 pieces.
- Place your pot onto medium heat and put olive oil into the pot. After the olive oil is heated, add the onion slices and cook until transparent.
- Once the onions are transparent, add the garlic and cook for a a couple of minutes.
- Add the carrots and celery roots to the onion and the garlic. Stir all a couple of times.
- Add the orange juice, lemon juice, water, salt, and sugar cubes. Cover and bring to a boil.
- Reduce heat to low-medium, and cook for about 30 minutes until the carrors and celery roots are tender.
- Add lima beans and cook for 5 more minutes (can substitute with peas if you'd like) .
- Remove from the heat. Add chopped parsley just before you serve.
- Enjoy cold or at room temperature.
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