Celery root and olive stew

Name: Celery root and olive stew
Ingredients: 2 large celery roots (about 1.2 kg); 750 ml water; 30 ml lemon juice; 3 tablespoons sugar; 1 teaspoon salt; 3 tablespoons tomato paste; 100 g olives; 2 tablespoons flour; 30 ml cold water

Season - Celery root and olive stew by Lacramioara J. - Recipia

Celery root and olive stew cooks with lemon juice and sugar, and the cubes soften in about 20 minutes. The sauce is thickened with flour, tastes sweet and sour, and the olives stay whole among the pieces. I prefer the sauce fairly thick, just enough to cling to the celery root cubes. Prep: 15 minutes. Cook: 28 minutes. Total: 43 minutes. Serves: 4. Approximately 220 kcal and 6 g protein per serving.

Ingredients

2 large celery roots (about 1.2 kg)
750 ml water
30 ml lemon juice
3 tablespoons sugar
1 teaspoon salt
3 tablespoons tomato paste
100 g olives
2 tablespoons flour
30 ml cold water

Preparation

1. Peel the celery root and cut it into cubes about 2 cm across. 2. Put the cubes in a pot with 750 ml water, the lemon juice and the sugar. Cook for 20 minutes, until the celery root is almost tender. 3. Add the salt, tomato paste and olives. Cook for 5 more minutes, until the cubes soften but keep their shape. 4. Mix the flour with 30 ml cold water, pour the mixture into the pot and cook for 3 more minutes, stirring, until the sauce thickens.

Notes

Celery root that feels heavy and firm, with no soft spots, is easier to peel; larger roots may need a few extra minutes. If the olives are salty, taste the sauce before adding more salt. I serve it with plain bread, good for mopping up the sauce left on the plate. For a gluten-free version, replace the flour with 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, then add it to the gently simmering sauce; flour contains gluten. Keeps in the refrigerator for up to 3 days.