A beloved, Greek veggie traditional dish, ideal for the cold days. What is really nice about this recipe is that you can use pretty much any kind of veggies or meat and the result will be awesome every time!

Serves: 4-6 Prep. time: 15′ Cooks in: 60′ Ready in: 1:15′

70 ml extra-virgin olive oil
1 onion, finely chopped
100 g potatoes, chopped
2 carrots, chopped
1 leek, chopped
300 g peas
400 g celeriac,chopped
1 bunch dill, finely chopped
300 ml vegetable stock, warm
1-2 lemons, juiced
salt, pepper


Step 1
In a pan heat oil on medium heat and cook onion until translucent. Stir in potatoes, carrots, leek and peas. Cook for 2 minutes stirring with a wooden spoon. Add celeriac and dill and cook for another 2 minutes.

Step 2
Season with salt and pepper, stir in stock, cover with lid and simmer for 40-45 minutes. Avoid stirring again at all times. Before serving, drizzle with lemon juice and divide on plates. Serve warm with some crusty bread.

Photo-Food styling: Eva Monochari – Funky Cook

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