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Terbiyeli Kereviz (Poached Celeriac)

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“Adapted from Time/Life Foods of the World. Posted for ZWT6.”

Ingredients Nutrition


  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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