Celeriac with Egg and Lemon Sauce

1. 1

   Cut away the knobbly skin of the celeriac and cut the flesh into 3/4-inch cubes.

2. 2

   (It is a very hard root and you will need to use a big strong knife and quite a bit of force.)

3. 3

   Put the celeriac cubes in a pan and barely cover with water.

4. 4

   Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 15 to 20 minutes, or until just tender.

5. 5

   Just before serving, beat the egg yolks with the remaining lemon juice in a little bowl.

6. 6

   Beat in 2 to 3 tablespoons of the cooking water, then pour the egg and lemon mixture into the pan, stirring vigorously.

7. 7

   Heat through, stirring constantly, but do not let it boil or the egg will curdle.

8. 8

   Serve hot or cold with the sauce poured on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.