Title: Cabezas De Opyo (Chicken with Celeriac)
Categories: Israel Jewish Turkey Poultry
Yield: 6 Servings

4		Celeriac roots
3	lb	Chicken, cut into 8 pieces, loose skin & fat discarded
1		Carrots, sliced
1		Celery rib, sliced diagonaly
1	ts	Salt
1/8	ts	Pepper
2	c	Water
1		Lemon's juice

It is only celeriac root that is eaten; green tops are bitter and are discarded. The flavor is that of mild celery and is much appreciated during Passover when celeriac becomes available on the vegetables stands.

1. Peel celeriac roots and cut then into 1/4-inch thick slices. Set aside. 2. Put chicken, carrot, celery, salt, pepper, and water in a pan, bring to a boil over moderate heat, and cook, covered, for 1/2 hr. 3. Put celeriac slices in lightly oiled baking dish. Arrange chicken pieces over slices and carrots and celery over that. Pour broth & lemon juice over all. Bake in preheated 350F oven for 30 mins. Serve warm with matzoh & salads.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPileggi in Houston, Texas

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