| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Turkish |
Middle east, Turkish, Vegetable, Sauce, Time/life |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Celery root; (celeriac) |
| 1 |
bn |
Parsley; prefer flat leaf & |
|
|
;tied tightly together with |
|
|
;a cord |
| 1/4 |
c |
Lemon juice, fresh |
| 2 |
ts |
Lemon juice, fresh |
| 1 |
ts |
Salt |
| 2 |
c |
Water |
| 1 |
ts |
Flour; dissolved in 1 tbs. |
|
|
;of cold water |
| 1 |
|
Egg; lightly beaten |
| 1 |
tb |
Parsley; finely chopped, |
|
|
;prefer flat leaf parsley |
INSTRUCTIONS
Name; Poached Celery Root with Lemon and Egg Sauce
With a small, sharp knife, peel the celery roots and cut them crosswise
into « inch wide slices. Drop the slices into a heavy 3 to 4 quart
saucepan and add the bunch of parsley, 1/4 cup of lemon juice, salt and
water. Bring to a boil over high heat, then reduce the heat to low. Simmer
covered for about 20 minutes, or until the celery root is tender but still
slightly resistant to the point of a small, sharp knife.
Remove and discard the bunch of parsley. With a slotted spoon, transfer
the celery root to a heated serving bowl, and cover with foil to keep it
warm.
With a whisk or a large spoon, stir the flour and water mixture into the
liquid remaining in the pan. Still stirring, cook briskly over high heat
until the liquid comes to a boil, and thickens lightly. combine the beaten
egg with the remaining 2 teaspoons of lemon juice in a small bowl. Beat in
about 1/4 cup of the simmering sauce and pour it into the saucepan,
stirring constantly. Simmer for a moment and taste for seasoning. Pour the
sauce over the celery root, sprinkle with chopped parsley and serve at
once.
Source: Time Life Series: Middle Eastern Cooking "crica 69"
MMed by: earl.cravens@salata.com
Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
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