Skip to content

Celeriac & carrots cooked in Olive oil πŸ’›

April 17, 2015


Celeriac is also know as root celery. It’s not the prettiest vegetable you will ever see but I’ve got a recipe which will transform this beast into an absolute beauty with just a few ingredients!


It is also a very nutritious super root vegetable. Very low in calories, it is a great source of essential minerals such as iron, calcium, copper, phosphorous and manganese. These minerals are needed for cell metabolism, maintaining blood, bone and teeth formation, helping to restore immunity and preventing anemia. Some studies have found that these compounds may contain anti-cancer properties, offering protection from colon cancer and types of leukaemia.

It may look difficult to peel but I have a very easy way to get the most from this wonderful vegetable. You will need a very sharp chopping knife. The trick is trying to remove the outer skin in the thinnest form possible so as to keep the white delicate flesh for enjoying in this dish. Much like removing the skin of a pineapple.

– First scrub all the dirt off under runnibg water.

– Next slice about half a centimetre from the bottom and top of the celeriac. This will give you a base to sit the vegetable on.

– Next using your sharp chopping knife work around the celeriac slicing around the vegetable from top to bottom. Try to remove as little of the flesh as possible.

– Finally chop the white flesh into cubes.


Here is my mother’s delicious recipe for Celeriac & carrots cooked in Olive oil. The carrots will give the dish sweetness and balance out the celery like delicate flavours of the celeriac. It is super easy to prepare and can be served as a healthy accompaniment to meat and fish dishes, or eaten on its own with fresh crusty bread.

Ingredients – (Enough for 2)

– 1 large celeriac

– 1 small onion (finely diced)

– 3 carrots (peeled and sliced)

– 1/4 cup of brown Basmati rice washed and rinsed

– 1 tablespoon Extra virgin olive oil

– Sea salt to taste

– Juice of half a lemon (to prevent discolouration of the celeriac)

– 1 teaspoon brown sugar


– Gently cook the diced onions in the Olive oil over a medium in a large saucepan, heat until caramelised.

– Add in the cubed carrots, celeriac and rice.

– Fill the saucepan with 2 cups of warm water. Add a little more water during cooking if necessary.

– Add sugar, salt & lemon juice. Mix well and allow to cook with the lid on until all the vegetables are tender to taste.


Place in a glass lidded dish and keep in the fridge. Such a lovely summer vegetable dish!

Enjoy!  xxx

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: