1 and 1/2 glasses of water
1 medium carrot
1/2 coffee spoon flour
1/2 coffee spoon salt, 1/2 sugar
2 coffee spoons olive oil
2 medium size celery roots
2 soup spoons of canned green peas
8 small onions
the juice of half a lemon
Cut the celery roots into 1 cm wide slices. Peel and wash. Fry the diced carrots in oil for 2 minutes, then add the celery and fry it for 2 to 3 minutes with the carrots. Add the small onions and the flour which has been mixed with a little water. Mix. Add, the salt, sugar and water. Cover and let cook slowly for 45 minutes. Let cool.
When cool, place the celery rings on a dish and cover the onions, carrots and peas. Pour the sauce over and garnish with chopped dill.