Celery Root in Olive Oil with Orange

By replacing the traditional heavy pour of olive oil and refined sugar with a controlled amount of heart-healthy olive oil and the natural sweetness of fresh orange juice, we keep this classic dish light, low-calorie, and rich in fiber.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600g celery root (celeriac), peeled and cubed · 252 kcal in the whole recipe
• 1 medium carrot (120g), sliced into rounds · 49 kcal in the whole recipe
• 1 medium onion (100g), chopped · 40 kcal in the whole recipe
• 2 tablespoons extra virgin olive oil (30g) · 270 kcal in the whole recipe
• Juice of 1.5 oranges (150g), freshly squeezed · 68 kcal in the whole recipe
• 1/2 cup water (120g)
• 1 teaspoon salt (4g)

Method

1. Sauté the chopped onion and sliced carrot in olive oil in a wide pot for 3-4 minutes until slightly softened.

   

2. Add the cubed celery root to the pot, then pour in the freshly squeezed orange juice, water, and salt.

   

3. Cover and simmer on low heat for about 25-30 minutes until the celery root is fork-tender.

   

4. Let it cool to room temperature, then chill in the fridge and serve cold, optionally garnished with fresh dill or celery leaves.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.