Celeriac in olive oil with orange juice (Zeytinyağlı kereviz)

1. Peel the celeriac, cut it into 2 cm thick slices or large cubes and put it straight into lemon water so it doesn't discolour.

2. In a wide pot, soften the finely chopped onion in the olive oil, add the diced carrots and potato and cook for 3 minutes.

3. Lay the drained celeriac in one layer on top of the vegetables.

4. Mix the orange and lemon juice with the sugar, salt and 200 ml of water and pour it over.

5. Simmer covered over low heat for 30-35 minutes until a fork slides easily into the celeriac.

6. Let it cool and serve sprinkled with chopped dill.

Tip: A winter zeytinyağlı classic from Istanbul: the orange adds a pleasant, fresh sharpness. Scatter a little orange zest over it when you serve.