Celery Root and Quince with Olive Oil (Zeytinyağlı Ayvalı Kereviz)

Celery Root and Quince with Olive Oil (Zeytinyağlı Ayvalı Kereviz) 

It's the season for celery roots, otherwise known as celeriac, and quinces and these two go radiantly well together in this Aegean enlivened dish.

  1. 1 celery root, ~1,5-2 lb, peeled and cubed
  2. 1 quince, peeled and cubed
  3. 1 carrot, peeled and cut down the middle moons
  4. 1 medium onion, finely cleaved
  5. juice of 1 lemon
  6. 1 tsp sugar
  7. 1-1,5 tsp salt
  8. 2 tbsp flour
  9. 1/4 container olive oil
  10. 1/4 container finely slashed celery leaves, parsley, or dill
- In a fair size bowl, blend some water, lemon squeeze and flour.

- Place the peeled and diced celery root in the water and mix. In the event that the water doesn't cover the celery root, include more water.

- Heat olive oil in a wide pot and include onions.

- Stir until delicate, 8-10 minutes, yet don't give them a chance to dark colored.

- Add sugar and blend.

- Add carrots and cook for 2-3 minutes.

- Take the celery out of the lemon-flour water with an opened spoon and add to the pot. Protect the water.

- Add quince.

- Add some the water with lemon and flour to the pot. Top it with general high temp water until the point when the vegetables are scarcely secured. (For an alternate taste, top with squeezed orange)

- Salt to taste.

- Simmer secured on medium for 20-25 minutes.

- Turn it off and let chill off to room temperature in the pot, secured.

- Once at room temperature, convey it to a serving plate and sprinkle with finely slashed celery leaves, parsley, or dill.

Olive oil dishes are constantly served at room temperature. They're significantly more tasty the second day.

Appreciate with a sprinkle of lemon squeeze to finish everything, with dried up bread or rice, or all alone.

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