Terbiyeli Kereviz (Poached Celeriac)

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

• Ready In: 40 mins
• 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

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.