Sephardi celery root and carrot in lemon (apio)

Step 1

Bring to boil salted water in a saucepan.

Step 2

To peel the celery root, cut off its top and bottom. Place root on its bottom, and using a sharp knife, cut off peel from top to bottom, following the shape of the root. Repeat with the second root and wash thoroughly to remove dirt. Slice roots in half and each half to three wedges, then cut each wedge to ¼ inch slices. Keep in a bowl.

Step 3

Peel carrots and slice to ¼ inch. Add to celery root.

Step 4

Wash potatoes, peel and slice into ¼ inch slices. Cook in the salted water just until fork tender. Strain and keep aside in a large serving bowl.

Step 5

Put oil in a pot over medium-high heat. Add sliced celery root and carrot, cook while stirring for 3 minutes. Add ½ cup boiling water, lemon juice, sugar and salt and bring to boil. Reduce heat, cover and cook for about 20 minutes, until vegetables are tender. Pour cooked vegetables and juices over cooked potatoes, mix gently and let sit until the salad reaches room temperature. Mix gently, adjust salt to taste and serve.