If someone asked you which items are in season right now, the chances are you would say celeriac, quinces and oranges. Or of course you could say carrots, leeks, and turnips!
|seasonal veg from the market|
But this is the season par excellence for celeriac or kereviz. I love it, that strange knobbly root vegetable that has the smell of celery but is so very different. I had never seen it before I came to Turkey. At this time of year most Turkish households will have zeytinyağlı kereviz in the fridge but here is a new recipe for a different take on an old favourite and it comes via my friend Oya
I love quince and think it is highly undervalued here as the primary use seems to be for ayva tatlısı /quince dessert ie baked in the oven and served with kaymak or buffalo cream. I love it, yes, but it is so much more versatile than that. Awkward to peel but so easy to cook with an aroma that will fill your house with delight.
|the finished dish of celeriac cooked with quince in orange and lemon juice|
|it’s cooked in the juice of 2 oranges like this|
|celeriac with quince|
|halve the slices if too large|
|chopping the quince and carrots|
|like this …|
|adding the juice to the pan|
|close-up of the finished dish|