Terbiyeli Kereviz (Celeriac with Lemon and Egg Yolk Sauce)
Category:
Prepared by Elif Selvili
Easy
Email
PrintIngredients
For 15 Person(s)
Cream
- 4 celeriac roots (to yield about 5 cups, cubed)
- 1 lemon, juiced
- 1/4 cups olive oil
- 3 tablespoons butter
- 1 large onion, chopped, or 20 pearl onions, peeled and halved
- 2 carrots, sliced
- 1 cups fresh shelled or frozen green peas
- Salt and fresh ground pepper to taste
- Sauce:
- 2 egg yolks
- 1 lemon, juiced
- 1/2 cups fresh dill, chopped
Terbiyeli Kereviz (Celeriac with Lemon and Egg Yolk Sauce) Directions
- Wash and peel the celeriac, removing any brown veins. Cut into approximately 1-inch cubes.
- Parboil celeriac cubes for about 10 minutes in a large pot filled with the lemon juice and enough water to cover. Remove celeriac and reserve 2 ½ cups of water.
- Heat olive oil and butter in a large pot and sauté onions and carrots until tender but not fully cooked. Add partially cooked celeriac and peas along with the 2 ½ cups of hot water, salt and pepper. Simmer until vegetables are soft but not falling apart, about 15 minutes.
- In a bowl, mix egg yolks and lemon juice. Slowly add about a cup of hot liquid from the pot, stirring continuously so the egg yolks are incorporated without coagulating. Pour the egg mixture into the pot and mix thoroughly.
- Sprinkle with dill and serve immediately.
|
|
|