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Celery root Zeytinyagli

Celery root Zeytinyagli

Zeytinyagli is a dish made from vegetables cooked slowly in a generous amount of olive oil until they almost confit. In Turkey, they’re usually eaten as a mezze, at room temperature. They’re dishes that require little work and also make great sides.


  • 1 medium celery root
  • 1 medium onion, chopped
  • 2 oranges
  • ½ cup olive oil
  • 3 Tbsp wine vinegar
  • 1 tsp tarragon
  • Salt and ground pepper to taste
  • 1 tsp Aleppo pepper


  1. 1

    Peel celery root and slice into large matchsticks.

  2. 2

    Place the celery root sticks in a pot with the chopped onion. Grate zest of 1 orange on top. Add orange juice. Keep other orange for garnish.

  3. 3

    Add olive oil, wine vinegar, tarragon, salt, pepper and ¼ cup of water. Bring to a boil and reduce heat to medium.

  4. 4

    Cook for 20 minutes. Remove cover and simmer, uncovered, until celery root is tender and falling apart, and the juice is reduced, 15-20 minutes.

  5. 5

    Remove from heat and let stand at least an hour in the pot. Serve at room temperature, garnished with orange quarters and a little Aleppo pepper.

A variation of the Leek zeytinyagli from The Spice Trekkers Cook at Home