Casserole celery roots with potatoes and grape juice syrup
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!
- 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
- In a big pan, put olive oil and slightly brown both kind of onions and garlic.
- Add all the other vegetables (celery roots, potatoes, carrots, mushrooms, celery) and mix well, letting them brown too for ~5’
- Add wine, let the alcohol boil away and add the grape juice syrup (or anything else you will use) and stir it well
- 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
- Eat it warm, with lots of feta cheese and bread!