Terbiyeli Kereviz Poached Celeriac
Delight your taste buds with Terbiyeli Kereviz, a traditional Turkish dish that transforms humble celeriac into an elegant, flavor-packed centerpiece. This poached celeriac recipe features tender slices of celeriac, earthy carrots, and creamy potatoes simmered to perfection in a fragrant broth of olive oil, lemon juice, and a touch of sugar for balance. The star element is the velvety egg-lemon sauce, or "terbiye," which infuses the dish with rich, tangy undertones. Finished with a sprinkle of fresh dill, this comforting yet sophisticated dish is as visually stunning as it is delicious. Perfect as a light vegetarian main or a vibrant side dish, Terbiyeli Kereviz is proof that simple ingredients can yield extraordinary results.
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Recipe Information
Ingredients
- 2 celeriac (medium-sized, peeled and sliced into 1 cm thick discs)
- 2 carrots (sliced into rounds)
- 2 potatoes (peeled and cut into large chunks)
- 1 onion (finely chopped)
- 4 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 500 milliliters water
- 1 egg yolk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 2 tablespoons dill (chopped, for garnish)
Instructions
1. Begin by preparing the vegetables. Peel and slice the celeriac into 1 cm thick discs. Slice the carrots into rounds and peel and chop the potatoes into large chunks.
2. In a wide saucepan or deep skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Arrange the celeriac slices, carrots, and potatoes over the onions in an even layer.
4. Sprinkle the vegetables with salt, black pepper, and sugar. Drizzle the fresh lemon juice over the top.
5. Pour the water into the pan, ensuring the vegetables are almost submerged. Cover the pan with a lid and bring the mixture to a gentle simmer.
6. Reduce the heat to low and let the vegetables cook for 30-35 minutes, or until they are tender when pierced with a fork.
7. While the vegetables are cooking, prepare the egg-lemon sauce (terbiye). In a small bowl, whisk together the egg yolk and a few tablespoons of the hot cooking liquid from the pan. Add the mixture back into the pan while stirring gently to thicken the sauce slightly.
8. Taste and adjust the seasoning if necessary. Remove the pan from heat and let it rest for 5-10 minutes to allow the flavors to meld together.
9. Serve warm, garnished with freshly chopped dill for a burst of freshness.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 21.1 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 237 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2490 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
