In Turkey all kinds of vegetables, including cauliflower and green beans, are dressed with a nut sauce called tarator. Here celeriac and carrots make a good combination of flavor and color, and yogurt is a refreshing addition to the sauce.
Recipe information
Yield
serves 6
Ingredients
1 large celeriac
3 large carrots
Salt
For the Sauce
1 cup hazelnuts, coarsely ground
2 cloves garlic, crushed
4 tablespoons extra-virgin olive oil
3 tablespoons wine vinegar
1 cup plain whole-milk yogurt
Salt
Pinch of ground chili pepper (optional)
Preparation
Peel the celeriac and carrots and cut into matchsticks. (To peel the celeriac, you need to cut away the earth-covered exterior with a strong knife.) Boil in salted water for a few minutes until just tender and drain. Mix all the sauce ingredients and pour over the vegetables. Serve cold.
