Celeriac Stew with Ground Beef and Yogurt Sauce
Celeriac is one of the most debated vegetables in Turkish cuisine. Those who love it, love it deeply; some only eat it in a yogurt-based salad, while others frown the moment they hear its name.
From a health perspective, it is rich in fiber, vitamin C, and potassium. When paired with a good source of protein, it turns into a meal that is both satisfying and nourishing. When prepared with a light egg–lemon sauce (terbiye), the dish becomes soft in texture, balanced in flavor, and pleasantly comforting.
In this recipe, the richness and aroma of ground beef, which can sometimes feel heavy, are beautifully balanced by the refreshing scent of celeriac and the slight tanginess of the sauce. Since ground beef is also an excellent protein source, the dish becomes nutritionally well-rounded.
It is also practical and effortless, as it is cooked in a single pot. You can serve it with rice pilaf or a fresh salad to complete your table. Let’s also touch on a few helpful tips:
Allowing the ground beef to release its liquid and then brown prevents the cooking liquid from becoming murky and enhances the flavor.
- If the celeriac will sit after being chopped, it should be placed in lemon water to prevent browning.
- When adding the egg–lemon mixture, it must be whisked quickly to prevent curdling.
- Adding the salt at the end also helps reduce the risk of curdling.
And one small note, not exactly a tip but worth mentioning: if you don’t enjoy dill, you can leave it out entirely or replace it with parsley.
Enjoy…
Ingredients
- 250 g ground beef,
- 1 kg celeriac,
- 2 carrots,
- 4 tbsp olive oil,
- 4 heaping tbsp yogurt,
- 1 tbsp flour,
- 1 egg yolk,
- Juice of half a lemon,
- 5 cups hot water,
- Salt,
- Black pepper,
- Chopped dill.
Preparation
- Heat the olive oil in a wide pot,
- Add the ground beef and sauté until it releases its liquid and reabsorbs it,
- Peel the celeriac and carrots; dice the celeriac and slice the carrots into rounds,
- Add the carrots and celeriac to the pot and sauté for 1–2 minutes,
- Add the water and cook over low heat, stirring occasionally, until the vegetables are tender,
- In a separate bowl, whisk together the yogurt, egg yolk, lemon juice, and flour,
- Take a ladle of the hot cooking liquid and add it gradually to the mixture while whisking quickly (otherwise it will curdle),
- Slowly pour the warmed mixture back into the pot while whisking continuously,
- Let the dish simmer briefly, then add salt, black pepper, and dill. Stir and remove from heat.
Enjoy…