Terbiyeli Kereviz (Poached Celeriac)

• 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

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.

celeriac, flat leaf parsley, lemon juice, salt, water, flour, cold water, egg, lemon juice, parsley

Taken from www.food.com/recipe/terbiyeli-kereviz-poached-celeriac-423679 (may not work)