You may also like
Ingredients
- 1 celeriac, weighing about 1 pound, peeled and cut into 3/4-inch cubes
- Juice of 1 lemon
- Salt
- 1 teaspoon sugar
- 2 egg yolks
Method
- Put the celeriac in a pan and cover with water.
- Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 2030 minutes, until tender.
- Just before serving, beat the egg yolks with the remaining lemon juice, and pour into the pan, beating vigorously.
- Do not let it boil, or the eggs will curdle.
- As soon as the sauce has thickened slightly, serve immediately.
