Celeriac Stew With Bulgur Recipe
I'm here today with yet another recipe featuring celeriac. I have a feeling people who don’t like celeriac are going to start hating me soon. But I believe that when the last cow is slaughtered, the last lamb chop is eaten, and the last fish is caught, the white man will realize that celeriac is actually a delicious food. Still, I hope they understand that before it comes to that.
That’s why I keep making different versions of it, like a mom trying to get her picky kid to eat. If they don’t like it cooked in olive oil, maybe they’ll try the one with egg-lemon sauce. Not that either? Then surely they’ll like it as a salad. I’ve lost count of how many celeriac recipes I’ve come up with using this mindset.
This recipe is one of those that had me going “Oh wow, this turned out amazing!” all through the meal. I’ve mentioned before that Yasin isn’t exactly a big fan of celeriac. When I made this dish, I thought he might like it because it didn’t have that strong celeriac smell, and the tomato paste mellowed out the flavor. But unfortunately, Yasin didn’t react the way I’d hoped. He ate it, but not with much enthusiasm. Which actually worked out well—because I loved it so much, and since Yasin didn’t want any, I had to eat it for three meals straight. And when I say “had to,” don’t get me wrong—I mean it only in a practical sense. Spiritually, I had zero complaints. If Yasin doesn’t eat it, that’s fine. I’ll just keep making it for myself.
Sometimes I chat with my mom and we talk about what we’re cooking. She’ll say something like “I made this for myself and that for your dad.” That’s how her whole life has been, really. My dad is super picky—not in the usual sense of avoiding certain foods, but in the sense that there are only a handful of things he actually eats. If we counted, I doubt it would go past ten dishes. So my mom’s solution has always been to cook separate meals. May God grant patience to everyone in a household with picky eaters, and also grant those picky eaters a desire to eat what’s cooked. It’s truly tough having to think twice about what to cook every day.
And if you are the picky eater in your home, try to cut your cook some slack. Maybe try to ease up a little. Experiment with different versions of foods you don’t usually like—you might just find one you actually enjoy.
Enjoy the recipe...
Ingredients
- 4 medium sized celeriac (800 g), chopped,
- 1 onion, chopped,
- 1 red pepper, chopped,
- 1/2 cup thick bulgur, washed and drained,
- 1 tablespoon tomato paste,
- 1 tsp sweet chili powder,
- 2-3 cups of water,
- 3-4 tablespoons vegetable oil,
- Salt to taste.
Preparation
- Heat oil in a large pan and add into the onions,
- Sautee until tender,
- Add tomato paste and saute a few mins. more,
- Add into sweet chilli and stir,
- Add chopped celeriac and stir well,
- Cover the lid and cook in low heat until almost tender,
- Add into the red pepper and cook a few mins.,
- Add into the bulgur and water,
- Stir well and cover the lid,
- Cook in low heat until the bulgur is tender,
- Add salt, stir and remove from heat.
Bon Appetit...