In Turkey all kinds of vegetables, including cauliflower and green beans, are dressed with a nut sauce called tarator. Here celeriac and carrots make a good combination of flavor and color, and yogurt is a refreshing addition to the sauce.

Ingredients

　　1 large celeriac

　　3 large carrots

　　Salt

For the Sauce

　　2 cloves garlic, crushed

　　4 tablespoons extra-virgin olive oil

　　3 tablespoons wine vinegar

　　1 cup plain whole-milk yogurt

　　Salt

　　Pinch of ground chili pepper (optional)

　　Peel the celeriac and carrots and cut into matchsticks. (To peel the celeriac, you need to cut away the earth-covered exterior with a strong knife.) Boil in salted water for a few minutes until just tender and drain. Mix all the sauce ingredients and pour over the vegetables. Serve cold.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf