Terbiyeli Kereviz (Poached Celery Root With Lemon)


  • 2 1/2 Lb Celery root, (celeriac)
  • 1 Egg, lightly beaten
  • 1 Tsp Salt
  • 1 Tbl Parsley, finely chopped,
  • 1 Bunch Parsley, prefer flat leaf
  • 1/4 Cup Lemon juice, fresh
  • 2 Tsp Lemon juice, fresh
  • 1 Tsp Salt
  • 2 Cup Water
  • 1 Tsp Flour, dissolved in 1 tbs., of cold water


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.
Source: Time Life Series: Middle Eastern Cooking

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