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. ---------------------------------------------------------------------------
Nutrition
Ingredients
