Stuffed Celery Roots with Olive oil

Sample Dishes from Turkish Cuisine

Stuffed Celery Roots with Olive oil (Zeytinyağlı Kereviz Dolması)

Preparation

Place water in a saucepan. Add salt and lemon juice. Set aside. Pare celery roots. Reserve leaves. Cut celery roots into half. Scoop out pulp forming 0.5 cm (1/4 inch) thick shells. Heat salted water. Bring to boil. Add root shells. Cover and simmer for 10 minutes. Remove from liqiud; drain. Complete liquid to volume of 1 1/4 cups. Set aside. Saute finely chopped onions in oil for 10 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add diced carrot, salt, sugar and hot water; stir. Cover and simmer for 10-15 minutes; drain. Fill celery shells with filling. Arrange in a shallow saucepan open sides up. Place celery leaves over rice. Heat reserved liquid. Pour over stuffed vegetables. Cover and simmer for 50 minutes or until rice is tender. Remove from heat; cool. Garnish with dill. Serve cold.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

The recipe comes from western regions. It is served as a side dish after a main meat dish. Lemon wedges are served together.