Description

Zeytinyağlı kereviz — celeriac in olive oil — is one of the most quietly distinguished of all Turkish zeytinyağlı dishes: thick slices or pieces of celeriac root slow-cooked in olive oil with carrots, onion, and lemon until completely tender and deeply flavored, served cold as part of a meze spread. It is an autumn and winter dish — celeriac is a cold-weather vegetable — and it carries within its pale, earthy flavors the characteristic warmth of a cold-season Aegean meal.

Celeriac: The Underappreciated Root

Celeriac — kereviz — is related to the familiar green celery stalk but has developed its edible part below ground, producing a large, knobbly root with an intense celery flavor and a creamy, dense texture when cooked. It has been cultivated in the Mediterranean region for centuries and appears in Turkish cooking primarily in zeytinyağlı preparations and in soups.

In the zeytinyağlı tradition, celeriac demonstrates one of the most important principles of Aegean cooking: that the slowest, most patient cooking method — barely simmering in good olive oil — produces the most beautiful results from root vegetables. The celeriac absorbs the olive oil and cooking liquids slowly, becoming tender, slightly sweet (the cooking process converts some starches to sugars), and deeply flavored with lemon and the natural aromatics of the vegetable itself.

A Dish of Quiet Perfection

Zeytinyağlı kereviz rarely appears in international accounts of Turkish cuisine — it lacks the visual drama of börek or the famous associations of Iskender Kebap — but among those who appreciate the zeytinyağlı tradition, it is considered one of the most perfectly realized dishes in the canon. Its flavor is subtle, complex, and deeply satisfying in a quiet way — the kind of dish that rewards attention and appreciation rather than announcing itself. It is Aegean cooking at its most honest and most Turkish.

Ingredients

• 2 medium celery roots (celeriac), peeled and cut into thick half-moons
• 1 onion, chopped
• 1 carrot, sliced
• 1/2 cup olive oil
• Juice of 1 large orange
• Juice of 1/2 lemon
• 1 tsp sugar
• 1 tsp salt
• Celery leaves for garnish

Instructions

1. To prevent browning, keep the cut celery root in lemon water until ready to use.
2. In a pot, lightly sauté the onion and carrots in olive oil.
3. Arrange the celery root slices over the onions.
4. In a bowl, mix the orange juice, lemon juice, sugar, salt, and half a cup of water.
5. Pour the juice mixture over the vegetables.
6. Cover and simmer on low heat for about 30 minutes, or until the celery root is easily pierced with a fork.
7. Let it cool in the pot. Serve cold, garnished with fresh, chopped celery leaves.