Celery vegetables in oil

Ingredients for 4 servings:

• 500 g celeriac
• ½ tsp salt
• 25 ml lemon juice
• 100 g carrot(s)
• 100 g potatoes
• 100 ml olive oil
• 200 g onion(s)
• 500 ml vegetable stock
• 1 tsp sugar
• ½ bunch parsley
• 50 g peas, fresh or frozen

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

cold vegetable salad, as a barbecue side dish or on the party buffet

Peel the celery root, halve it, wash it, and cook it in boiling water with salt and lemon juice for about 5 minutes. Once cooled, cut it into 5-6 cm long pieces. Peel the carrots and potatoes, quarter them lengthwise, and also cut them into long pieces. Peel, chop, and eighth the onions. Sauté the oil, onions, and carrots in a saucepan over medium heat for about 4-5 minutes, stirring constantly. Add the celery pieces and simmer for about 4-5 minutes. Pour in the vegetable stock and add a pinch each of sugar and salt. Bring to a boil, then reduce the heat and after 10 minutes add the potatoes. Simmer again in the covered pan for about 10 minutes until the vegetables are tender. Let the vegetables cool in the pan with the stock. Cook the peas very briefly. Garnish the cold vegetables with chopped parsley and peas. Variation: Sauté half of the celery with the onions and carrots without cooking them first. This makes the taste of the vegetable salad even more intense.