We made this in Egypt.
Recipe information
Yield
serves 4
Ingredients
1 celeriac, weighing about 1 pound
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon, or more to taste
1/4 teaspoon turmeric (optional)
Salt and pepper
Pinch of sugar, or as much as 1 teaspoon
Preparation
Step 1
Peel the celeriac and cut into 3/4-inch cubes. Sauté gently in the olive oil until lightly colored. Add a little water, barely to cover, and stir in lemon juice, turmeric, salt, pepper, and sugar. Simmer about 25 minutes, until the celeriac is tender and the liquid is considerably reduced.
Step 2
Eat hot or cold.
