Turkish Celery Root and Stew (Kereviz Sapı Yemeği)
This Turkish-style celery stew turns celery's sharp bite into something mellow, savory and comforting. Cubes of potato and carrot soak up a lightly sweet tomato-pepper paste base while the celery keeps just enough crunch. It's a humble weeknight dish, best warm with plenty of bread.
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Servings
- 3
- Difficulty
- Easy
Instructions
-
1
Heat the oil in a pot and sauté the chopped onion until softened.
-
2
Dice the green and red peppers thinly.
-
3
Cut the carrot into thin julienne strips.
-
4
Add the garlic, carrot and peppers to the pot and sauté a few minutes.
-
5
Stir in the tomato and pepper pastes and cook until fragrant.
-
6
Wash the celery stalks and chop them into bite-size pieces.
-
7
Peel and cube the potato.
-
8
Add the celery and potato to the pot and stir everything together.
-
9
Pour in enough hot water to just cover, season with salt, and simmer until the vegetables are tender, about 20-25 minutes. Serve warm.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Soak chopped celery in lemon water while you prep to keep it from browning.
- Chop the leaves fine and stir them in at the end for fresh flavor.
- Cook the pastes a full minute or two—raw paste tastes flat.
- Add water gradually; the stew should be saucy, not soupy.
- A squeeze of lemon at the table brightens the whole pot.
Serving suggestions
- With crusty bread to mop the sauce
- Over rice pilaf
- Alongside grilled meat or köfte
- Chilled the next day as a meze
Substitutions
- Instead of pepper paste: extra tomato paste plus a pinch of paprika.
- Instead of olive oil: sunflower or vegetable oil.
- Instead of bell peppers: a mild green chili or a chopped tomato.
- Instead of potato: celeriac root for a deeper celery flavor.
Frequently asked questions
Why does my celery taste bitter?
Old, large stalks are the culprit. Choose crisp, medium stalks and peel away any stringy outer fibers; cooking also mellows the bite.
Can I make it ahead?
Yes, it keeps 3 days refrigerated and the flavor improves overnight. Reheat gently on the stove.
Is it vegan?
Yes, if you use olive or vegetable oil—it's a classic Turkish olive-oil (zeytinyağlı) vegetable dish.
Can I add protein?
Chickpeas stirred in with the potato work well, or serve it as a side to meatballs.
Reviews and questions
Average rating
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