Silky celeriac dip with lime

Silky celeriac dip with lime

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

I was inspired to make this dip after a wonderful meal at Istanbul’s famous Doga Balık. Although best known for its seafood, the restaurant also has a mind-bogglingly large number of mezze dishes on display, and diners are encouraged to make their own selection. This unusual dip has a refreshing, mild celery flavour and a delectable silky-smooth texture. The lime juice is not very Turkish, but it adds a lovely citrus zing. Serve as a dip with warm or toasted bread, or as an accompaniment to grills and roasts.

Ingredients

Quantity Ingredient
2 celeriac
2 garlic cloves, peeled and smashed
1 litre milk
1 lime, juiced
85ml olive oil
sea salt
freshly ground white pepper

Method

  1. Peel the celeriac and cut into even-sized pieces. Place in a saucepan with the garlic and milk and bring to the boil. Lower the heat and press a piece of baking paper, cut to the size of the pan, down over the celeriac. Simmer gently, covered, for around 30 minutes, or until the celeriac is very soft.
  2. While the celeriac is still hot, tip it into a vitamiser or food processor with half the cooking liquor and half the lime juice and blitz to a velvety-smooth purée. With the motor running, slowly drizzle in the olive oil to form an emulsion. Season with salt and pepper, then add more lime juice to taste. Chill, covered, until ready to eat.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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