Author Notes
This is another meze dish very quick and easy to make. You can serve it as a side dish or a salad on its own. Celeriac roots are quite often used in Turkish cuisine. I love the earthy flavours of this versatile winter root vegetable cooked or raw. —Gamze Mutfakta (Piper Nigrum)
Ingredients
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3
medium celeriac roots
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2
cloves garlic
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2
carrots
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150 gr
walnut
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1 tablespoon
orange zest
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2-3 tablespoons
orange juice
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4
dried chilli peppers
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2
cardamom seeds
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1/2 teaspoon
nutmeg
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1 cup
strained yogurt
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1 tablespoon
mayonnaise
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parsley
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salt&pepper
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evoo
Directions
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Grate the celeriac roots and squeeze some lemon juice on top to prevent oxidation.Grate carrots slightly larger than celeriac.
In a large bowl mix orange zest, crushed cardamom seeds,grated walnuts, grated garlic, the spices, mayonnaise and yogurt.
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Add grated carrots and celeriac. Mix well. Add the chillies on top. Reserve 2-3 hours in the fridge before serving. Add some chopped parsley and drizzle some extra virgin olive oil on top.
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The earthy flavours of celeriac and the fruity flavour of the orange balance well with the chillies and the yogurt.
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