Terbiyeli Kereviz (Poached Celeriac) - cooking recipe

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

Preparation

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.