Terbiyeli Kereviz Poached Celeriac Recipes

TERBIYELI KEREVIZ (POACHED CELERIAC)

Steps:

• Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
• Bring to a boil over high heat.
• 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.
• Remove and discard parsley.
• Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
• Mix flour and cold water.
• Whisk into liquid remaining in pan.
• Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
• Combine egg and 2 teaspoons lemon juice in a small bowl.
• Beat in about 1/4 cup simmering sauce.
• Pour mixture into saucepan, stirring constantly.
• Pour sauce over celeriac, and top with chopped parsley.

TERBIYELI KEREVIZ

Steps:

• Put the celeriac in a pan and cover with water. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 20-30 minutes, until tender.
• Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously. Do not let it boil, or the eggs will curdle. As soon as the sauce has thickened slightly, serve immediately.