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Epicurious

Taratorlu Kereviz

In Turkey all kinds of vegetables, including cauliflower and green beans, are dressed with a nut sauce called tarator. Here celeriac and carrots make a good combination of flavor and color, and yogurt is a refreshing addition to the sauce.

Recipe information

  • Yield

    serves 6

Ingredients

1 large celeriac
3 large carrots
Salt

For the Sauce

1 cup hazelnuts, coarsely ground
2 cloves garlic, crushed
4 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 cup plain whole-milk yogurt
Salt
Pinch of ground chili pepper (optional)

Preparation

  1. Peel the celeriac and carrots and cut into matchsticks. (To peel the celeriac, you need to cut away the earth-covered exterior with a strong knife.) Boil in salted water for a few minutes until just tender and drain. Mix all the sauce ingredients and pour over the vegetables. Serve cold.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsMiddle EasternCelery RootRoot VegetableVegetableCarrotHazelnutNutGarlicYogurtDairySideDinnerGluten FreeVegetarianQuickEasySimmerCookbooks
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