Terbiyeli Kereviz (Poached Celeriac)
"Adapted from Time/Life Foods of the World. Posted for ZWT6."
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Don't think I've ever had celeriac in my entire life, but that's one nice thing about this site's world tours ~ They encourage one to try new foods! Enjoyable enough, but not something I'd want to have as a staple, by any means! It is amazing, though, what a little lemon & parsley can do for a side dish like this! [Made & reviewed while in the Middle East with ZWT6]
