This is a Turkish dish. It’s meant to be served at room temperature, but I’ve also reheated it in portions. I’m not sure why this needs to sit off heat overnight or, if made in the morning, all day–perhaps the flavors intensify, the liquid is absorbed more, tradition…The layering is important, I think. Macrobiotic cooking also layers vegetables; the longer cooking vegetables at the bottom. Most roots can work here, though this combination of carrots, celeriac, onion, and potato is complementary, and tasty. If using other roots, try to layer them in order of cooking times. The thickness of the slices will also play a role in the cooking time.

2 medium to large carrots, (peeled) thinly sliced
1 medium celeriac, peeled, sliced thinly
1 onion, peeled, halved, thinly sliced
1 large potato, thinly sliced
2 c orange juice
1/2 c olive oil
1 – 2 t salt
1/2 c fresh, whole parsley leaves
extra-virgin olive oil, for drizzling

1. Put the carrot slices into the bottom of a stainless steel pot or Dutch oven. Layer with half the celeriac slices. Layer all the onions and then the rest of the celeriac. Over this layer the potatoes.

2. Mix the orange juice, olive oil, and salt together. Pour this over the layered vegetables. Cover.

2. Bring to a boil. Lower heat just a bit, and cook on high heat for about 8 minutes. Lower the heat and simmer for 30 minutes. Remove cover, and with a fork or other long utensil, pull out a carrot slice. Check for tenderness. If it’s done to your liking,  remove the pot from the heat. If not, resume the simmer for another 5 to 10 minutes, until the vegetables are tender. Uncover, sprinkle with the parsley, cover again, and remove from heat.

3. Leave off heat overnight or for at least 8 hours. Remove the parsley leaves if you like. Serve at room temperature, drizzled with some extra-virgin olive oil.