I admit it. I was anxious about celery root. Until today I  had never cooked it before, and – as I’ve done in the past with rutabaga, kohlrabi, and other unpromising looking roots – I had invested it with more power that it probably deserved. But out to dinner the other night I tasted a rich, sublime celery root puree and I decided to face my fears.

I trolled around the internet and finally landed on this recipe for Apio – or “Turkish Braised Celery Root and Carrots.” Coincidentally enough, the only items remaining from my double box were, in addition to the celery root, a few carrots and most of a bunch of parsley. Add in the chicken stock I made a few weeks ago and all that was missing from the fridge were the lemons. Rather than venture out into the rain, I decided to substitute RealLemon instead (which, for some mysterious reason, I did have on hand).

Frankly, there’s no comparison – fresh lemon juice would have been a much better choice. But, still, it was very good. The summery freshness of parsley and lemon play well against the earthy, wintry flavors of the root vegetables. And, it was very easy: just saute for about 15 minutes and then braise for another 20 – all in the same pot!

The recipe is from The Sephardic Kitchen. I cut the quantities in half and it made enough for two hearty servings.

• 5 tablespoons olive oil
• 2 large celery roots, peeled and cut into 1/2-inch cubes
• 4 cups sliced carrots, cut in 1/2-inch rounds
• 1/3 cup freshly squeezed lemon juice,
• 1/3 cup vegetable stock or chicken stock(depending on the rest of the menu)
• salt and freshly ground pepper
• 1/4 cup finely chopped parsley

In a large, deep saute pan, heat the oil over medium heat.  Saute the celery root and carrots until brown on all sides.  When done, push the vegetables to the side of the pan.

Pour the stock into the pan and scrape up any brown bits on the bottom of the pan with a wooden spoon.  Add the lemon juice.

Cover the pan and turn the heat down to the lowest level.  Simmer until most of the liquid has been absorbed.  The vegetables should be well cooked, but not mushy.  Season with salt and pepper and serve immediately sprinkled with chopped parsley.