Celeriac and Meatball Stew Recipe
Sour Meatball Stew (Ekşili Köfte) is a beloved dish in Turkish cuisine. Traditionally, it is made with potatoes and carrots, but adding celeriac gives this classic a new dimension, both nutritionally and in terms of flavor. The distinctive aroma of celeriac pairs beautifully with the yogurt-based sauce, making this version a memorable alternative to traditional sour meatball stew.
At first glance, potatoes and celeriac may seem interchangeable, as both are commonly used in hearty vegetable dishes. However, their nutritional profiles differ in several important ways.
- Carbohydrates: Potatoes contain more starch and carbohydrates, making the dish heartier and more filling. Celeriac contains fewer carbohydrates than potatoes, making it a good alternative for those looking for a lighter meal.
- Vitamins and minerals: Potatoes are rich in vitamin C and potassium. Celeriac provides vitamin K, vitamin C, folate, and dietary fiber. It also contains antioxidants that help support overall health.
- Calories: Potatoes are more energy-dense than celeriac. With its lower calorie content, celeriac can be an appealing choice for anyone looking to maintain a balanced diet, especially during the colder months.
If you are wondering why you should make traditional sour meatball stew with celeriac instead of potatoes, consider the contrast between the heartiness of potatoes and the lighter texture and fiber content of celeriac.
Celeriac works particularly well in dishes made with yogurt and lemon-based sauces. When added to sour meatball stew, it deepens the flavor and blends beautifully with the tangy sauce, creating a well-balanced taste. Its distinctive aroma does not overpower the sauce; instead, the flavors complement one another. Two other delicious examples of this combination are Turkish celeriac stew with ground beef and yogurt sauce and celery soup.
You don't have to choose between potatoes and celeriac, either. You can make this stew entirely with celeriac or use equal amounts of potatoes and celeriac for a balanced result. This combination brings together the satisfying texture of potatoes and the fresh, distinctive flavor of celeriac. It also adds variety to the vegetables in the dish and makes it appealing to different tastes.
Enjoy!
Ingredients
- 600 g celeriac, peeled and diced,
- 2 carrots, peeled and chopped,
- 4–5 tablespoons olive oil,
- 4 tablespoons yogurt,
- 1 tablespoon all-purpose flour,
- 1 egg yolk,
- Salt, to taste,
- Black pepper, to taste,
- Chopped fresh parsley,
- 5–6 cups hot water.
For the meatballs:
- 500 g lean ground beef,
- 1 egg,
- 1 small onion, grated,
- 1 handful of fresh parsley, finely chopped,
- 1 teaspoon salt,
- 1/2 teaspoon ground cumin,
- 1/2 teaspoon black pepper,
- 1/2 Turkish tea glass of rice,
- 2 tablespoons all-purpose flour, for coating.
Preparation
- Place all the meatball ingredients except the flour in a deep bowl,
- Knead thoroughly, as you would knead bread dough, until all the ingredients are well combined,
- Cover and refrigerate for about 10 minutes,
- Meanwhile, peel and chop the celeriac and carrots,
- Heat the olive oil in a large, deep pot,
- Add the celeriac and carrots and sauté for a few minutes, stirring occasionally,
- Pour in the hot water, cover the pot, and cook until the vegetables are quite tender,
- Shape the meatball mixture into walnut-sized balls. Arrange them on a tray dusted with flour, then gently shake the tray to coat all the meatballs evenly,
- Add the meatballs to the vegetables and simmer until the rice has swollen and begun to protrude from the meatballs,
- In a deep bowl, whisk together the yogurt, egg yolk, flour, and lemon juice until smooth,
- Remove the pot from the heat,
- Take a ladleful of the hot cooking liquid and slowly pour it into the yogurt mixture while whisking vigorously,
- Add another ladleful in the same way, whisking continuously,
- Slowly pour the tempered yogurt mixture into the pot, stirring the stew quickly to incorporate it evenly,
- Return the pot to the heat. Stir continuously until the stew begins to boil, then simmer over low heat for 2–3 minutes,
- Season with salt and black pepper, add the chopped parsley, stir, and remove from the heat.
Enjoy!