a bit of fabulous Turkish food!

Chef Pinar Ozhal, a favorite chef instructor and assistant at Sizzleworks, shares this fabulous delicious dish with us.

Pinar photo

PORTAKALLI KEREVIZ

(Celeriac Braised with Oranges in Olive Oil)

(serves 10)

Celeriac is one of those produces that either you like it or you hate it. I love it, my father hated it, he would give my mother a hard time whenever she cooked it. For me it is one of those gifts of nature we should feel grateful for. In Turkey, especially on the western coast it is very popular as a meze cooked with olive oil or grated fresh as a salad.

3-4 medium size Celeriac
4-5 medium navel oranges
1 big white onion
2 big carrots
1/2 to 1 cup olive oil
1 to 2 tablespoons sugar
½ teaspoon salt

Peel and slice the celeriac and put in a bowl full of cold water mixed with half a lemon and 1 tbsp flour so that their color would not change.

2.Peel and slice the carrots and onions.

3.Zest one or two of the oranges to take the bitter part of the peels away and slice them in circles, juice the rest of oranges.

4.Heat the olive oil in a large pan and stir the onions and carrots for a few minutes.

5Drain celeriac and add together with orange slices into the pan and sprinkle sugar and salt over and add the orange juice, cover and cook on medium high heat until they all get soft for approximately30-40 minutes. Do not stir. Serve at room temperature or chilled.

If you have green stalks of celeriac, chop and add to the dish for more flavor. This dish will be a very nice addition to your Christmas table with its lovely colors, light sweetness and its light olive oil base. Enjoy with your loved ones.


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