Celeriac in Orange Juice (Portakallı Kereviz)
If you’re looking for a vibrant, citrusy vegetable dish that feels both comforting and elegant, Celeriac in Orange Juice — Portakallı Kereviz — is a true gem of Turkish home cooking. This beautiful recipe belongs to the beloved family of zeytinyağlı dishes (vegetables cooked gently in olive oil), where simplicity, seasonality, and balance shine.
Tender cubes of celeriac and carrots slowly roast in fresh orange and lemon juice, olive oil, garlic, and fragrant citrus peels until the sauce turns glossy and jammy. Finished with fresh dill and an extra squeeze of orange juice, this dish is bright, aromatic, and deeply satisfying — whether served warm, at room temperature, or even chilled.
What is Portakallı Kereviz?
Zeytinyağlı dishes are a cornerstone of Turkish cuisine. They are vegetable-based, gently cooked in olive oil, and traditionally served at room temperature as part of a mezze spread or as a light main.
Portakallı Kereviz translates literally to “celeriac with orange.” Unlike heavier winter stews, this dish highlights freshness. The natural sweetness of carrots and orange juice balances the earthy, slightly nutty flavor of celeriac, while lemon adds brightness and structure.
This dish is especially popular during the cooler months when celeriac is in season, but thanks to its citrus notes, it never feels heavy.
Why You’ll Love This Celeriac in Orange Juice Recipe
- Naturally vegan and gluten-free
- Bright citrus flavor that balances earthy vegetables
- Minimal ingredients, maximum depth
- Perfect make-ahead dish
- Rich in olive oil goodness
- Delicious warm, room temperature, or chilled
If you enjoy Mediterranean-style vegetable dishes with bold yet clean flavors, this one deserves a permanent spot in your rotation.
Ingredient Breakdown
Let’s take a closer look at the ingredients and why they work so beautifully together.
Celeriac (Celery Root)
The star of the show. Celeriac has a mild celery aroma with a subtle nuttiness. Once cooked, it becomes tender and slightly sweet. When roasted in citrus juice and olive oil, it transforms into something almost luxurious.
Tip: After peeling and cubing, you can place it briefly in water with lemon juice to prevent browning.
Carrots
Carrots add natural sweetness and color. They soften alongside the celeriac and help create that glossy, jammy sauce as they release their sugars.
Whole Garlic Cloves
Using whole cloves instead of chopped garlic gives a mellow, almost buttery garlic flavor. They become soft enough to spread on bread once cooked.
Lemon and Orange Peel
Adding strips of peel (removed with a vegetable peeler) infuses the dish with fragrant essential oils. This layer of citrus aroma is what elevates the dish from simple to unforgettable.
The Sauce
- Fresh lemon juice
- Fresh orange juice
- Extra virgin olive oil
- Salt
The combination is simple but magical. The juices reduce during baking, mingling with olive oil to create a slightly thickened, glossy finish.
Tips for Perfect Celeriac in Orange Juice
1. Cut Even Pieces
Uniform cubes ensure even cooking. Too small and they’ll break apart; too large and they’ll stay firm inside.
2. Don’t Skip the Peels
The citrus peel infuses subtle bitterness and complexity. Remove before serving if preferred.
3. Use Fresh Juice
Freshly squeezed juice makes a huge difference compared to bottled.
4. Use Good Olive Oil
Since this is a zeytinyağlı-style dish, the olive oil flavor matters.
5. Let It Rest
Like many Mediterranean dishes, this tastes even better after sitting for a few hours.
How to Serve Celeriac in Orange Juice
This dish is incredibly versatile.
- As part of a mezze platter
- Alongside grilled fish
- With crusty bread
- As a light lunch with a simple salad
- As a holiday or dinner party side dish
In Turkey, it’s often served with other olive oil dishes like green beans, artichokes, or stuffed grape leaves.
Storage & Make-Ahead Tips
- Refrigerate: Store in airtight container up to 4 days.
- Reheat gently: Or enjoy cold.
- Freezing: Not recommended — texture may become watery.
- Make ahead: Perfect for preparing a day in advance.
The flavors deepen beautifully overnight.
Check out more recipes:
Moroccan Cauliflower Couscous Salad
Celeriac in Orange Juice (Portakallı Kereviz)
Ingredients
Vegetables
- 1 large celeriac head peeled and cut into cubes
- 3 medium carrots roughly chopped
- 6-7 garlic cloves whole
- Peel of 1 lemon removed with vegetable peeler
- Peel of 1 orange removed with vegetable peeler
Sauce
- Juice of 1 lemon
- Juice of 1 orange
- 1/3 cup olive oil
- 1/2 teaspoon salt
To Serve
- Fresh dill chopped
- Fresh squeeze of orange juice
Instructions
- Preheat oven to 180°C (350°F).
- Place cubed celeriac, chopped carrots, whole garlic cloves, lemon peel, and orange peel into a baking tray.
- In a small bowl, whisk together lemon juice, orange juice, olive oil, and salt.
- Pour the sauce evenly over the vegetables, ensuring everything is coated.
- Cook for about 45 minutes, or until vegetables are tender and the sauce has reduced and become glossy and slightly jammy. Stir once halfway through if needed.
- Garnish with fresh dill and a final squeeze of orange juice before serving.
