Stuffed Celeriac in Olive Oil

Ingredients

• •3 celeriac roots
• •2 carrots
• •About 100 g peas
• •Juice of 1.5 lemons
• •1 onion or 6 pearl onions
• •6 sugar cubes
• •Salt
• •Olive oil

Preparation

1. 1

   Trim, wash and peel the celeriac, then halve and drop into water with the juice of 1 lemon. Cube the washed carrot small, add the peas, and stuff this into the celeriac halves set cut-side up in a flat-bottomed pot. Scatter any extra filling around the pot. Place 1 sugar cube on each celeriac. Whisk olive oil with the juice of half a lemon and pour over. Add 1.5 small cups more water and salt. Cook covered (never lift the lid) over medium heat 25-30 minutes. Serve once warm.