Celeriac with Turmeric

From "The new book of Middle Eastern food". It doesn't specify a country/ethnicity of origin, but I will guess Eastern or Southern Mediterranean because of the turmeric.

Although simple, the dish was like nothing I've had before (the fact that I've almost never had celeriac helps that cause). The celeriac cubes take on a light yellow color, which makes them almost look like pineapple chunks.

The one issue I had was trying to reduce the broth to a thick sauce at the end. I must have started with too much water.

Also, some of the chunks of celeriac still had some of that very fibrous stringy tissue on them still. Next time, need to cut off more of the outer celeriac layer.