Celeriac in Orange Juice (Portakallı Kereviz)
Celeriac in orange juice is a traditional Turkish olive oil dish featuring tender cubes of celeriac and carrots baked in fresh orange and lemon juice with garlic and olive oil. The sauce reduces into a glossy, slightly jammy glaze, and the dish is finished with fresh dill and a squeeze of orange for a bright, aromatic finish. Naturally vegan, gluten-free, and perfect served warm, at room temperature, or chilled.
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.