for 4 people
- 1 onion
- 1 carrot
- 1 clove garlic
- 1 potato
- 2 medium celery
- 2 celery stalks
- 3-4 pieces of celery leaf
- 1 teaspoon olive oil
- 1 cube of sugar
- 1 tea spoon salt
By keeping the celery in lemon juice, you have both prevented them from becoming tastier and also have failed.
How is it prepared?
Peel the shells of the celery. Throw in the lemon water and stand in this water for about 10-15 minutes.
Take in the onions, cubed cube carpets and grated garlic sauce. 2 tablespoons lightly with olive oil.
Peel the potatoes’ shells and chop cubes. Put your tencer inside and roast for a few minutes.
Remove excess water from the celery and add it into the pan. Mix well. Add the stem and the leaf.
Then add 1.5 cups of water and sugar and bake the potatoes, carrots and celery until soft.
Add salt in the last step. Mix well and get it from the heat. Remove the stalk and the leaf from inside.
For at least 2 hours at room temperature, rest for one night in the refrigerator for the most exquisite, then serve the olive oil over it and serve.
You can serve it with a dill or a fresh tinge.