2 1/2 lb celery root; (celeriac)
1 bunch parsley; prefer flat leaf & tied tightly together with
1/4 cup lemon juice, fresh
2 teaspoon lemon juice, fresh
1 teaspoon salt
2 cup water
1 teaspoon flour; dissolved in 1 tbs.
1 ; of cold water
1 egg; lightly beaten
1 tablespoon parsley;finely chopped, prefer flat leaf parsley
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.
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