This One-Pot Citrusy Winter Root Vegetables is a Turkish vegan and gluten-free dish that my mother used to make during the winter months using celeriac, carrots, potatoes, and orange juice. It is a light side dish or a winter salad that you can serve both warm or cold.
2medium-sized celery rootalso called celeriac, (1 ½- 2 pounds in total) - peeled and cut into 1-inch cubes
1medium-sized potatopeeled and cut into 1-inch cubes
2carrotspeeled and cut into ½-inch pieces
½cuporange juicefreshly squeezed
3tablespoonsgood olive oil
1tablespoongranulated sugar
1/2teaspoonsalt
¼teaspoonblack pepper
1cupfresh or frozen peas
¼cupfresh dillrinsed and coarsely chopped
Instructions
Place the onion, garlic, celery root, potato, and carrot in a large pan with a lid.
Drizzle it with the orange juice and olive oil. Stir in the sugar, salt, and pepper. Give it a large stir.
Cover and cook over medium heat for 20-25 minutes or until the celeriac and potatoes are cooked through.
Stir in the peas and cook for another 5-6 minutes.
Taste for seasoning and add in if necessary.
Garnish it with fresh dill.
You can serve this dish immediately or let it come to room temperature and store in an airtight container in the fridge and serve cold as a side dish for the next 2-3 days.
Notes
If you prefer, you can also make this dish with lemon juice instead of orange juice. If you choose to do so, I recommend increasing the sugar to 2 tablespoons.