Celery Root in Olive Oil

Celery Root in Olive with Peas and Orange Juice

Ingredients:

• 1 kg celery

• 2 carrots

• 2 onions

• 1 cup olive oil

• 1 tea cup of boiled peas

• 1 tablespoon flour

• 1 cup orange juice

• 1 teaspoon granulated sugar

• Salt to taste

Preparation:

• Scratch peel carrots and slice into rings about 1 cm in width.

• Thinly slice the onions. Put them in a saucepan with olive oil. Begin to braise over low heat.

• Add the carrots, sauté them with onions until golden colour. Stir in the celery and boiled peas. Put the orange juice and sugar. Check the saltyness.

• Boil them on high heat. Lower the heat and cook until all vegetables are tender. You may add one small cup of hot water and continue cooking if still not tender.

• Add it on a serving dish and leave it to cool down.

Celery Root in Olive Oil with Green Apple and Orange

Ingredients:

• 2 medium celeries

• 1 green Granny Smith apple

• 1 orange

• 1 lemon

• 1 carrot

• 5 cloves garlic

• 3 cups boiling water

• 3 tablespoons sugar

• 1 teaspoon salt

• 1/4 cup olive oil

Preparation:

• Peel and chop the celeries into large pieces, put them into a saucepan and squeeze half a lemon on top. Slice the other half of the lemon and add it into the saucepan.

• Divide the apple into four pieces, remove the seeded parts and add them into the sauce pan.

• Peel the carrots, chop them into large pieces and add them into the saucepan along with the orange.

• Add the remaining ingredients and cook them in medium to high heat until they reach the boiling point, then lower the heat and let them cook in low heat for 45 minutes.

• Your meal is ready when the carrots are cooked.

• Leave it to cool down for a while, then serve and enjoy!

Celery Root in Olive Oil with Pearl Onions and Orange

Ingredients:

• 2 large celeries- heavy and white

• 2 carrots

• 1 lemon

• 1 teaspoons lemon salt

• 1 table spoon sugar

• 2 table spoons oil

• 1 ½ cup extra virgin olive oil

• 1 orange

• 10-15 pearl onions

Preparation:

• Chop carrots and celeries into the size of dice and put the celeries into water with lemon juice so that they won’t darken.

• Peel pearl onions, saute them as wholes in canola oil.

• Add the carrots and continue sauteing.

• Add the celery, orange juice, salt, sugar, lemon juice, lemon, salt, 1 – 1.5 cups of hot water and cook over low heat without opening the lid.

• After all tender, drizzle some olive oil on top and cool it down in its own container. Garnish with green celery leaves.