Vietnamese: cần tây
Moussaka is a very popular dish in Balkans, Turkey and Romania. I don't know if celery moussaka is made in each of this regions but I found a Romanian recipe how to do it. I translated it with a help from UniLang friend, but of course changed it on my own way. Root celery is not one of the prettiest vegetables. I never liked its smell and always refused to taste a dish that contained even a bit of it. Now I know it is very healthy and I had to find a way to eat it and enjoy it. Here it goes: musaca de ţelină
200 gr turnip (about 3 medium turnips)
200 gr potatoes (about 2 big potatoes)
400 gr celery root (about 1 big root)
500 gr ground meat
salt, pepper, nutmeg
1 cup sour cream
1 handful mint / parsley green
1. Cut vegetables into thin slices and fry each sort of them separately
2. Chop onions very fine, fry in oil. Add meat and chopped mint or parsley, salt and pepper to taste and fry.
3. Combine sour cream with 1 egg, scramble, season with nutmeg, salt and pepper
4. Grease a baking pn with butter. Cover the bottom of the pan with sliced fried celery slices.
5. Add egg to meat, mix well. Divide meat into 3 portions. Cover the celery layer with the first portion of meat.
6. 3. layer - fried potato slices; 4. layer - meat; 5. layer - tfried urnip slices; 6. layer - meat; 7. layer - cfried elery root slices; 8. layer - sour cream with scrambled egg.
7. Bake for about 30 minutes (or until the sour cream sauce is brownish) in the oven (250C)