CELERY ROOT WITH GROUND BEEF - Aegean Cuisine Of Turkey - Mother-In-Law Recipes

CELERY ROOT WITH GROUND BEEF - Aegean Cuisine Of Turkey - Mother-In-Law Recipes

Music: Ekinler Ekilirken - Usak Folk Song
Arrangement and Piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you a very delicious and healthy celery recipe. My mother-in-law cooks this dish and we love it. It is also easy to prepare, the only work you have to do is chop some veggies. When ready to eat, notice how your body feels after that first bite. I hope you give it a try!

To stay tuned upcoming videos SUBSCRIBE here:
https://www.youtube.com/channel/UC199vdxLlzuiFf0onyQWhgg

Special thanks to my mother-in-law for sharing this recipe with me...

INGREDIENTS
1 Celery root with greens attached (about a coconut-sized)
150 gr. (1/3 pound) ground beef
1 onion - 2 leeks - 1 carrot
2 tomatoes
2 real tablespoonful tomato paste
1/2 cup cooked chickpeas
1 lemon
3 cups hot water
Salt & black pepper
1/2 tsp sweet paprika
1/4 cup of olive oil

DIRECTIONS
Rinse the chickpeas and set aside.
Cut the celery stalks.
Cut off the leaves, reserve the stalks.
If desired, you can prepare homemade celery flakes using the leaves.
Rinse, then place on paper towels.
Let them dry out throughly for a couple days and crumble them up.
Put in a jar and use them anywhere you would celery.
Place the celery stalks into a bowl and fill it with water.
Slice each leek in half from top to bottom, discard the root end then cut into 2-3 pieces.
Place in water with the celery stalks, to remove any soil, set aside.
Peel onion and cut into cubes, set aside.
Peel carrot, cut into cubes and transfer them into a big bowl.
Peel the tomatoes, cut into cubes and combine with carrots.
Rinse the leeks and celery stalks then cut into 2-3 cm. (1 inch) pieces.
Combine with carrots, set aside.
Peel the celery root using a knife.
Rinse then cut into cubes, transfer into a bowl.
Fill it with water and add 1/2 lemon juice on top, to keep them white.
Heat up 1/4 cup olive oil in a big pan.
Add onions and saut for 6-7 minutes or until tender, over medium heat, stirring occasionally.
Add the ground beef and cook, breaking up with the back of a spoon, until browned, for about 5 minutes.
Add the tomato paste, mix well and cook for about 2 minutes.
Add 1 cup of hot water.
Then the drained celery roots.
And the chopped veggies, mix.
Season to taste, sprinkle 1/2 tsp sweet paprika.
Cook for about 5 minutes.
Then add chickpeas and 2 more cups of hot water.
Mix well and check for seasoning.
Cover and cook for about 30 minutes or until the veggies are tender, over the lowest possible setting.
Check for doneness, cook more if needed.
Last but not least add 1/2 freshly squeezed lemon juice, mix and turn off the heat.
Let cool for a couple minutes, place in a serving dish and serve hot.

READY :) Thank You For Watching!
If you enjoyed the video please subscribe to my channel, leave a like and share your comments below for more recipes.