Celeriac with Egg and Lemon Sauce
Celeriac is a popular winter vegetable in Turkey. The creamy, gently sweet-and-sour sauce enhances its delicate flavor. It is as good cold as it is hot.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cut away the knobbly skin of the celeriac and cut the flesh into 3/4-inch cubes. (It is a very hard root and you will need to use a big strong knife and quite a bit of force.)
Step 2
Put the celeriac cubes in a pan and barely cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 15 to 20 minutes, or until just tender.
Step 3
Just before serving, beat the egg yolks with the remaining lemon juice in a little bowl. Beat in 2 to 3 tablespoons of the cooking water, then pour the egg and lemon mixture into the pan, stirring vigorously. Heat through, stirring constantly, but do not let it boil or the egg will curdle.
Step 4
Serve hot or cold with the sauce poured on top.
