Celery Root in Olive Oil (Zeytinyağlı Kereviz)

     Celery root, or celeriac, is a surprisingly tasty, savory vegetable you should definitely check out while learning how to cook without any of the common allergens.

     This Turkish cold dish contains no common allergens, no corn, and no yeast. It also has the advantage that it can be prepared ahead of time. Most importantly, it is delicious.

     1/4 c. olive oil (See Oil in the Glossary)
     1 medium onion, peeled, washed and chopped
     2 medium carrots, peeled, washed and chopped
     salt (See Salt in the Glossary)
     1 large celery root, peeled, washed and cut into 1-inch cubes
     juice of 2 lemons (See Juice in the Glossary)
     juice of 1/2 orange (See Juice in the Glossary)

Gently heat the olive oil in a pot. Add the onion and carrots. Sprinkle with salt and saute gently until the onion is translucent. Do not brown. Add the celery root and continue sauteing for a minute or so. Do not brown. Add the remaining ingredients and cook until the celery root is tender, 20-30 minutes. Adjust salt to taste. Refrigerate and serve chilled.