We saw quite a few of these “Zeytinyaglis” when we were in Turkey; that is to say, vegetables cooked with olive oil and served warm to cool. This one is excellent for late winter or early spring, since the only things it calls for that are not available are the peas – but you can use frozen – and the dill. You could use dried dill, I suppose, but I have to admit I bought some. I keep meaning to experiment with starting some in a pot indoors but have yet to do it.
This comes pretty directly from Ozlem’s Turkish Table. I only used about 1/3 of one celeriac, which tells you how much they vary in size. Mine was huge. I also had a bit of a heavy hand with the potatoes, as I had some to use up, and the peas, just because I like them.
4 to 6 servings
30 minutes prep time; 30 minutes rest time
1 cup water
the juice of 1 lemon
2 cups peeled and diced celeriac
1 cup diced potato
1 medium carrot
3 to 4 medium shallots
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
freshly ground black pepper to taste
1/2 cup frozen peas
1 tablespoon minced fresh dill
OR 1 teaspoon dry dill weed
Put the water and lemon juice into a heavy-bottomed pot.
Peel and dice the celeriac, and add them to the pot. Peel (if you like) the potato, and cut it into dice. Peel and chop the carrot into slightly smaller pieces. Peel and chop the shallots. Add all these to the pot.
Add the olive oil, salt, sugar, and pepper. Bring to a boil and boil gently but steadily for about 20 to 25 minutes, until the potatoes and celeriac are tender. Keep the pot partially covered. The water should be mostly absorbed/evaporated, but watch it towards the end as it needs to not run dry.
Have the peas standing by, and when you remove the pot from the heat, stir them in. Let the dish cool to warm or room temperature, and stir in the minced dill. If made in advance and chilled, it should be brought back up to room temperature to serve.
Last year at this time I made Irish Soda Farls.