Celeriac in olive oil with orange (zeytinyağlı kereviz) and rice
A lunch for one: 485 kcal with 9 g of protein, 77 g of carbs and 16 g of fat, ready in 45 min.
- 45 min
- Lunch · 1 serving
- Turkish, Mediterranean
- 485 kcal
Nutrition per serving
485 kcalEnergy: 7% protein, 63% carbs, 30% fat
- 9 gProtein
- 77 gCarbs
- 16 gFat
Fiber 9 gSugar 18 gSodium 470 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Celeriac½ (250 g)
- Carrot½ (60 g)
- Frozen peas40 g
- Onion40 g
- Olive oil1 tbsp
- Orange juice60 ml
- Lemon juice1 tbsp
- Sugar1 tsp
- Dill5 g
- Rice, dry40 g
Method
- Peel the celeriac, cut it into chunks and keep it in water with the lemon juice so it doesn't darken.
- Soften the onion in the olive oil for 4 minutes; add the celeriac, carrot, orange juice, sugar, salt and 200 ml water, cover and simmer for 25 minutes.
- Add the peas and cook for 5 minutes more, then cool in the pot and scatter the dill.
- Meanwhile cook the rice in 80 ml salted water for 12 minutes and rest it for 5 minutes; serve alongside.
Make ahead
Make it a day ahead; it is served at room temperature.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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