The celeriac acquires a special delicate flavor and a pale-yellow tinge.

　　

Ingredients

serves 6

　　2 celeriac, weighing about 2 pounds

　　3 cloves garlic, crushed

　　5 tablespoons extra-virgin olive oil

　　1/4 teaspoon turmeric

　　Salt and pepper

　　2 teaspoons sugar

　　Juice of 1 lemon

　　

Step 1

Peel and wash the celeriac and cut into pieces of roughly the same size (about 1 inch). Put them in a saucepan with the rest of the ingredients and enough water to cover.

　　

Step 2

Cook, uncovered for 10–15 minutes, over low heat, until the celeriac is soft and the liquid is absorbed, turning the pieces over and raising the heat, if necessary, to reduce the sauce at the end.

　　

Step 3

Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf