Celery Recipe with Olive Oil


  • 1/2 tea cup olive oil
  • 2 piece medium carrot
  • 2 piece celery (large size)
  • one piece juice of lemon
  • 2 tea cup orange juice
  • one glass this
  • 2 piece lemon peel
  • one dessert spoon granulated sugar
  • one dessert spoon salt

Preparation Of

Peel the celery. Set aside any leaves and stems, if any. Chop the peeled celery into cubes. Soak them in water with lemon so that they do not darken. Peel the carrots and cut them into half moons. Wash the celery stalks and leaves that you separated and chop them into small pieces. Heat half of the olive oil in a wide-bottomed saucepan. Saute the chopped carrots for 2-3 minutes. Continue sautéing further. Add the celery stalks and leaves. Add the lemon juice, orange juice and water to the pot. After adding the lemon rind, add the sugar and salt. After boiling, add the other half of the olive oil with the lid of the pot closed, on low-medium heat until the celery softens. After about 30-35 minutes, check whether the celery is cooked with the tip of the knife when it is cooked. If it’s cooked, take it off the stove. Serve warm if you wish, or after resting at room temperature. Enjoy your meal.

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