Isn’t this dish so colorful and inviting? I find celery roots with orange juice and quince to be a very innovative and delicious side dish. Perhaps this is one of the reason my blog is only in English and not in Turkish as well. Many Turkish ladies are so creative, I dare challenge them.
As you know I have been giving Turkish Cooking Lessons since more than 3 years now. Every time we prepare something with quince there are several participants that have never seen or tasted quince before. My grandmother had a huge quince tree in her garden so quince has been very common for me and most Turks. We eat it as a fruit. Peel and cut thin slices and eat – one of my favorite fruits actually. Not too many calories, a sour taste. goes well with a glass of red wine too.
We even have jokes about quince. There is an idiom that says “he has eaten the quince” meaning he is in trouble. Close friends give the bride or the groom a large quince to remind them marriage might not be that easy.
Some quince is difficult to swallow, them it is called “donkey quince”, indicating that only donkeys can eat it.
We prepare many different dishes with quince the most popular being quince dessert. Click to see recipe.
For this dish the star is not quince it is a combination of vegetables. All together make up a sour sweet taste. Even those that would never eat celery roots will not understand they are having it.
The basic tip is to place the quince and the celery roots in a bowl of water with lemon juice in it so that they do not darken.
To side dishes with olive oil Turkish dishes require a tea-spoon of sugar. However as we will be using orange juice in this recipe and orange juice is sweet itself, adjust or leave out the sugar.
Hope you’ll try this healthy and colorful dish. Please post your comments below.
Prepare a glass bowl of water and half a lemon’s juice. Peel a celery root. Cut into half. Take out and discard the soft part in the middle and then cut to apple like slices. In order to avoid the slices darken, immediately put them into the water bowl.
Do not peel the quince. Cut into half, discard the seeds. Cut similar sized slices and also put into the lemon-water bowl.
Add the olive oil in your cooking pot. Chop the onion and add.
Wash and peel the carrot, cut thin long slices and saute with the onion for about five minutes over medium heat.
Chop the garlic cloves and add.
Take out the celery root slices from the water and add to the pot and continue to saute. Saute for a few minutes until they start to change color.
Finally take out the quince slices from the water and add to the main pot and stir once.
On top add the salt, sugar and an orange juice. Adjust the amount of sugar taking into consideration how much sugar there is in your orange. You might not add any sugar at all.
Cover the pot and do not open until the vegetables are cooked. When the water boils lower the heat and shake the pot once in a while to mix.
After 15-20 minutes partly open the lid and test with a knife to understand whether the celery roots are cooked enough.
Chop some celery leaves and sprinkle on top together with some basil or dill.
Keep the lid covered until the pot is cooled a little. Then place all in a service plate.