Terbiyeli Kereviz (poached Celeriac)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 1/2 lbs celeriac, peeled and cut crosswise into 1/2-inch slices (celery root)
• 1 bunch flat leaf parsley, tied tightly together
• 1/4 cup fresh lemon juice
• 1 teaspoon salt
• 2 cups water
• 1 teaspoon flour
• 1 tablespoon cold water
• 1 egg, lightly beaten
• 2 teaspoons fresh lemon juice
• 1 tablespoon finely chopped parsley

Recipe

• 1 place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
• 2 bring to a boil over high heat.
• 3 reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
• 4 remove and discard parsley.
• 5 transfer celeriac to a serving bowl with a slotted spoon. cover and keep warm.
• 6 mix flour and cold water.
• 7 whisk into liquid remaining in pan.
• 8 cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
• 9 combine egg and 2 teaspoons lemon juice in a small bowl.
• 10 beat in about 1/4 cup simmering sauce.
• 11 pour mixture into saucepan, stirring constantly.
• 12 pour sauce over celeriac, and top with chopped parsley.