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Main course · Greek

Selinoriza Yahni (Celeriac Braised in Lemon and Olive Oil)

45 min Serves 4 ~263 kcal/serving ~£4.60 (£1.15/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 600 g celeriac
  • 2 carrots
  • 2 celery stalks, sliced
  • 1 onion
  • 5 tbsp olive oil
  • 1 lemon
  • 1 tbsp cornflour
  • 15 g flat-leaf parsley

Nutrition (per serving)

Calories
263 kcal
Protein
3.6 g
Carbohydrate
19.8 g
of which sugars
7.7 g
Fat
17.6 g
of which saturates
2.5 g
Fibre
6 g
Salt
0.46 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Peel the celeriac and cut into large chunks. Peel and slice the carrots and finely chop the onion.

  2. 2

    Warm the olive oil in a wide pan and soften the onion for 5 minutes, then add the carrots and celery for 3 minutes.

  3. 3

    Add the celeriac, the juice of the lemon and 350ml water. Season well, cover and simmer for 25 minutes until the celeriac is tender.

  4. 4

    Mix the cornflour with a splash of cold water and stir into the pan; simmer for 2 minutes until the liquid lightly thickens.

  5. 5

    Taste and add more lemon juice if needed.

  6. 6

    Scatter with chopped parsley and serve warm.

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