Heat the extra virgin olive oil in a medium size pot over medium heat for 60 seconds. When the oil is hot, add the diced yellow onion and sauté for three-four minutes until translucent and fragrant.

Add the celery root pieces, quartered red skin potatoes, and roll-cut (or bias sliced) carrot to the pot. Sauté the vegetables for four to five minutes, allowing them to slightly brown and develop flavor.

Pour in the orange juice and water, then sprinkle with paprika. Give everything a good stir to combine the ingredients evenly.

Cover the pot, lower the heat slightly to low-medium, and cook for about 16-18 minutes, or until the vegetables are tender and easily pierced with a fork. Stir occasionally to prevent sticking. Add water if necessary if the pot is becoming dry.

Once the vegetables are cooked, remove the pot from heat and let it cool slightly. Add the lemon juice, sugar, minced parsley, and salt. Give it a gentle stir to incorporate the flavors.

Transfer the Zeytinyağlı Kereviz Yemeği to a serving dish. Garnish with fresh dill and parsley for a pop of color and the lovely fresh contrast of the herbs.

Instant Pot and Pressure Cooker Instructions

 

Set your Instant Pot or pressure cooker to sauté mode and heat the extra virgin olive oil. Add the diced yellow onion and sauté until translucent.

Add the celery root, red skin potatoes, carrot, orange juice, water, and paprika. Give it a good stir to combine.

Secure the lid and set the Instant Pot or pressure cooker to manual/pressure cook mode. Cook on high pressure for 5 minutes.

Once the cooking time is complete, do a quick release of the pressure according to the manufacturer's instructions.

Carefully open the lid and add the lemon juice, sugar, minced parsley, and salt. Give it a gentle stir to blend the flavors.

Transfer the Zeytinyağlı Kereviz Yemeği to a serving dish. Garnish with fresh dill and parsley before serving.