This is a simple and tasty dish, it is one of my favorites in winter. Flavors of Clery and orange juice make a balance with quince and carrot. Enjoy!
Celery is from the same family with parsley and fennel. Celery root and the leaves of celery are often used to make soup, salad or meal. Celery leaves has high content of vitamin A and the stems are an excellent source of vitamins B1, B2, B6 and vitamin C with rich supplies of potassium, calcium, magnesium, iron , sodium. The natural organic sodium( salt) in celery is safe for consumption. -INGREDIENTS-
2 Celery roots with branch, peeled the celery roots and chopped, celery branch chopped. Rest it in lemony water for 10-15 minutes.
2 carrots, peeled and cut.
1 Quince, peeled and seeds discarded, chopped.
3 cloves garlic, peeled.
1 cup fresh orange juice
2 tbsp all-purpose flour.
1/4 cup Olive Oil .
1tbsp fresh lemon juice.
1 tsp sugar.
4-5 shallots, peeled
Salt to taste and ground black Pepper to taste. 2 cups cold water. half bunch of fresh dill, it is optional.
1- Place the flour and olive oil in a wide pot and fry the flour until golden yellow and add shallots, the garlic fry it for 20 second then add the water.
2- Put drained celery root, quince, carrots into the pot in this order. Add the orange juice, sugar, lemon juice.
3- Cook for 15- 20 minutes, over medium heat until roots soften.
4- Wait the meal for cooling down in your pot and then serve warm or cold.
Fry the flour with olive oil for 1 minute add the shallots, garlic fry it for 20 seconds, add the water, lemon juice, sugar.
Add the celery, quince, carrot and cook until roots tender.