Celery Root and Quince with Olive Oil (Zeytinyağlı Ayvalı Kereviz)

It's the season for celery roots, aka celeriac, and quinces and these two go marvelously well together in this Aegean inspired dish.

1 celery root, ~1,5-2 lb, peeled and cubed
1 quince, peeled and cubed
1 carrot, peeled and cut in half moons
1 medium onion, finely chopped
juice of 1 lemon
1 tsp sugar
1-1,5 tsp salt
2 tbsp flour
1/4 cup olive oil
1/4 cup finely chopped celery leaves, parsley, or dill

-In a mid size bowl, mix 4 cups of water, lemon juice and flour.
-Place the peeled and diced celery root in the water and stir. If the water doesn't cover the celery root, add more water.
-Heat olive oil in a wide pot and add onions.
-Stir until soft, 8-10 minutes, but do not let them brown.
-Add sugar and stir.
-Add carrots and cook for 2-3 minutes.
-Take the celery out of the lemon-flour water with a slotted spoon and add to the pot. Preserve the water.
-Add quince.
-Add 1 cup of the water with lemon and flour to the pot. Top it with regular hot water until the vegetables are barely covered. (For a different taste, top with orange juice)
-Salt to taste.
-Simmer covered on medium for 20-25 minutes.
-Turn it off and let cool down to room temperature in the pot, covered.
-Once at room temperature, bring it to a serving plate and sprinkle with finely chopped celery leaves, parsley, or dill.

Olive oil dishes are always served at room temperature. They're even more flavorful the second day.
Enjoy with a splash of lemon juice on top, with crusty bread or rice, or on its own. 

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