Greek Recipes

Greek and Cypriot recipes

Hoirino me Selinoriza: Pork & Celery Root Stew

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.

Pork Stew with Celery Root

Pork Stew with Celery Root

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • 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
  • ———-
  • 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)

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