Terbiyeli Kereviz (Poached Celeriac) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from Time/Life Foods of the World. Ingredients:
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 |
Directions:
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.
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