In Greek: χοιρινό με σελινόριζα, pronounced hee-ree-NO meh seh-lee-NO-ree- zah
A favorite winter dish combining root vegetables – celery root, carrots, potatoes, and onions – this stew is easy to make and a great one-pot meal. The recipe calls for pork, celery root, potatoes, onion, carrots, dill, and celery.
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
- FOR THE STEW
- 1/2 cup of olive oil
- 2 – 2 1/2 pounds of boneless pork shoulder or fresh ham, cut into 6 large pieces
- 1 onion, finely chopped
- 4 cups of water
- 2 carrots, cut in large pieces
- 2 rounded tablespoons of fresh dill, finely chopped
- 4-5 celery stalks with leaves, coarsely chopped
- 1 teaspoon of sea salt
- 1/2 teaspoon of pepper
- 2 3/4 pounds of celery root, cleaned and cut into slices
- 2 medium potatoes, peeled and cut in chunks
- FINAL TOUCH
- 1 tablespoon of flour
- juice of 2 lemons
In a large stew pot, heat the oil to medium-high and brown the meat on all sides. Add onions and cook until soft. Add water, carrots, dill, chopped celery, salt and pepper, and bring to a boil. Reduce heat to medium and boil for 45 minutes.
Add celery root, and 10 minutes later, add potatoes. Continue to boil for 30 minutes longer.
Turn off heat.
In a small bowl, combine lemon juice and flour and stir until the flour dissolves. Add 1/2 cup of liquid from the pot, stir to mix well, and stir the lemon mixture into the pot. (Alternatively, stir in Avgolemono Egg-Lemon Sauce).
Cover the pot with a towel for 10 minutes, and serve.
Yield: serves 6 (one piece of meat per person)