Celeriac with Egg and Lemon Sauce

• 1 celeriac (weighing about 2 pounds)
• Juice of 1 lemon
• Salt
• 1 teaspoon sugar
• 2 egg yolks

1. Cut away the knobbly skin of the celeriac and cut the flesh into 3/4-inch cubes.
2. (It is a very hard root and you will need to use a big strong knife and quite a bit of force.)
3. Put the celeriac cubes in a pan and barely cover with water.
4. Add the juice of 1/2 lemon, some salt, and the sugar, and simmer, covered, for 15 to 20 minutes, or until just tender.
5. Just before serving, beat the egg yolks with the remaining lemon juice in a little bowl.
6. Beat in 2 to 3 tablespoons of the cooking water, then pour the egg and lemon mixture into the pan, stirring vigorously.
7. Heat through, stirring constantly, but do not let it boil or the egg will curdle.
8. Serve hot or cold with the sauce poured on top.

lemon, salt, sugar, egg yolks

Taken from www.epicurious.com/recipes/food/views/celeriac-with-egg-and-lemon-sauce-373044 (may not work)