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Casserole celery roots with potatoes and grape juice syrup

December 30, 2010

Trying to detox myself from the carnivorous Christmas days, I bought from the street market four little, fresh celery roots, which are quite popular in Greece and have a mild celery taste and look like potatoes when cooked.

So, I opened my fridge’s vegetable drawer to see what else I could find and match with celery roots and as a result I got a tasty, sweet, vegetarian dish of my own inspiration!

 INGREDIENTS

  • 4 small celery roots, peeled and chopped in big pieces
  • 5-6 medium sized potatoes, peeled and chopped in big pieces
  • 4-5 celeries cut in big pieces
  • 4 carrots, peeled and chopped in big pieces
  • 1 onion finely chopped
  • 3 small fresh green onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 5 or more fresh white mushrooms cut in slices
  • 100-150 gr white wine
  • 3 tbsp grape juice syrup (if you can’t find any, add some brown soft sugar or soya sauce –in this case, be careful with the salt!)
  • 500 gr tomato paste
  • 2 tsp of herbal mix of Provence (a mix of rosemary, basil, oregano, thyme in varied proportions)
  • 5-6 tbsp olive oil
  • Salt, pepper

 DIRECTIONS

  1. In a big pan, put olive oil and slightly brown both kind of onions and garlic.
  2. Add all the other vegetables (celery roots, potatoes, carrots, mushrooms, celery) and mix well, letting them brown too for ~5’
  3. Add wine, let the alcohol boil away and add the grape juice syrup (or anything else you will use) and stir it well
  4. Add tomato too, then water until the vegetables are almost covered, pour salt, pepper and herbs, mix well, cover with a lid and let it slowly cook for almost 1 hour or until the vegetables get soft and the sauce is thick
  5. Eat it warm, with lots of feta cheese and bread!
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2 Comments leave one →
  1. January 3, 2011 1:52 pm

    Πολύ όμορφη πρόταση!
    Καλή χρονιά!

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