Warm Turmeric Celery Salad. We have elevated celery to a delectable vegetarian side dish spiced with turmeric, pepper and cumin with a touch of tangy lemon.
Just in case you haven’t noticed, we LOVE vegetables. Ok, we know, most of our recipes are vegetarian, so it would be a little strange if we didn’t… We just think they’re awesome. They’re fun to work with and versatile and tasty…
Well, most of them anyway. Let’s just say, some might need a little extra TLC to make them shine…
Perfect example? Good old celery.
Yes, celery does have a distinctive taste. Yes, it’s crunchy, and filling, and sort of a “hero” for anyone on a diet. But let’s be honest, how many people out there really, truly, find pleasure in chewing on celery, unless is smothered in peanut butter or some kind of dip or as part of tuna salad? Exactly.
So, to be fair and give celery a chance, we’re dressing it up a little. We’re giving it a little makeover. Well, it’s not really “ours”, it’s just our version of it. The inspiration for this recipe comes from our sister Rebecca’s husband, Haim, who used to make this tasty (yes, tasty) dish for us every Friday night. Celery, Middle Eastern style. Sounds exciting already, doesn’t it? 😉
- 12 celery stalks, cut into 2-inch pieces
- 4 garlic cloves, thinly sliced
- 2 tbsp extra virgin olive oil
- 2 medium size carrots, thinly sliced
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
- 1 tsp turmeric
- 1 cup water, divided
- 3 tbsp freshly squeezed lemon juice
- 1/2 cup chopped fresh parsley
- 20 olive oil cured olives, pitted (optional)
- In a large skillet, saute celery, garlic and carrots in olive oil. Season with salt, pepper, turmeric and cumin. Cook at medium-high heat for about 5 minutes
- Add 1/2 cup of water and continue cooking for another 5 minutes.
- Add the remaining 1/2 cup of water and lemon juice. Cover, reduce heat and simmer for 10 minutes
- Garnish with fresh parsley and olives (if using). Can be served warm or cold