Best 2 Terbiyeli Kereviz Poached Celeriac Recipes
In the realm of vegan culinary arts, Terbiyeli Kereviz, also known as Poached Celeriac, reigns supreme as a symphony of flavors and textures. This delectable dish, rooted in Turkish cuisine, captivates the senses with its harmonious blend of earthy celeriac, aromatic spices, and a velvety yogurt sauce. Savor the tender bite of celeriac, imbued with the essence of olive oil, onion, and garlic, while the tangy yogurt sauce, infused with herbs and lemon juice, adds a refreshing touch to every morsel. Terbiyeli Kereviz transcends its humble origins, transforming into a culinary masterpiece that will tantalize your taste buds and leave you craving more.
Embark on a culinary journey with our curated collection of Terbiyeli Kereviz recipes, each offering unique variations on this Turkish classic. Discover the simplicity of the Basic Terbiyeli Kereviz recipe, a testament to the dish's inherent goodness. Elevate your culinary skills with the Advanced Terbiyeli Kereviz recipe, where the addition of carrots, celery, and bell peppers creates a symphony of flavors. Explore the delectable Baked Terbiyeli Kereviz recipe, a delightful fusion of textures where the celeriac bakes to perfection in a flavorful broth.
For a taste of tradition, try the Terbiyeli Kereviz with Meatballs recipe, where succulent meatballs add a hearty touch to this classic dish. Delight in the unique flavors of the Terbiyeli Kereviz with Chicken recipe, a harmonious blend of tender chicken and aromatic spices. Vegetarian enthusiasts will find solace in the Terbiyeli Kereviz with Lentils recipe, a protein-packed variation that celebrates the earthiness of lentils.
Whether you're a seasoned chef or just starting your culinary adventure, our Terbiyeli Kereviz recipes will guide you through the process of creating this Turkish delight. With its versatility and ability to cater to various dietary preferences, Terbiyeli Kereviz is a dish that will undoubtedly become a staple in your recipe repertoire.
TERBIYELI KEREVIZ
This Turkish specialty, usually served hot, is also good cold. The only problem is the peeling, or, rather, the cutting away of the skin, which is covered in soil.
Yield serves 4
Number Of Ingredients 5
Steps:
- Put the celeriac in a pan and cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 20-30 minutes, until tender.
- Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously. Do not let it boil, or the eggs will curdle. As soon as the sauce has thickened slightly, serve immediately.
TERBIYELI KEREVIZ (POACHED CELERIAC)
Make and share this Terbiyeli Kereviz (Poached Celeriac) recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
- Remove and discard parsley.
- Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
- Mix flour and cold water.
- Whisk into liquid remaining in pan.
- Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
- Combine egg and 2 teaspoons lemon juice in a small bowl.
- Beat in about 1/4 cup simmering sauce.
- Pour mixture into saucepan, stirring constantly.
- Pour sauce over celeriac, and top with chopped parsley.
Nutrition Facts : Calories 155.5, Fat 2.3, SaturatedFat 0.7, Cholesterol 52.9, Sodium 902.6, Carbohydrate 30.2, Fiber 6.2, Sugar 5.3, Protein 6.9
Tips:
- Choose the right celeriac: Look for celeriac that is firm and heavy for its size, with no blemishes or bruises.
- Peel the celeriac carefully: The celeriac's skin is thin and easy to peel, but be careful not to remove too much of the flesh.
- Use a sharp knife: A sharp knife will make it easier to cut the celeriac into even pieces.
- Poach the celeriac in a flavorful liquid: This will help to infuse the celeriac with flavor and keep it moist.
- Don't overcook the celeriac: Celeriac should be tender but still slightly firm. Overcooking will make it mushy.
- Serve the celeriac warm or at room temperature: Celeriac can be served as a side dish, a main course, or an appetizer.
Conclusion:
Poached celeriac is a delicious and versatile dish that can be enjoyed in many different ways. With its mild flavor and tender texture, celeriac is a great addition to any meal. Whether you're serving it as a side dish, a main course, or an appetizer, poached celeriac is sure to please everyone at the table.
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