Celeriac with Egg and Lemon Sauce

Celeriac with Egg and Lemon Sauce


3 people made this

About this recipe: This Turkish meze can be eaten cold or warm and is an interesting way to prepare celeriac. I usually make it fresh and serve it immediately, but you can pre-cook the celeriac and then make the sauce fresh.


Serves: 4 

  • 1 to 2 large celeriac (about 1kg)
  • Juice of 1 lemon
  • salt to taste
  • 1 teaspoon sugar
  • 2 egg yolks

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Peel celeriac and cut into 2cm cubes. Place in a pan, cover with just enough water and add half the lemon juice, salt and sugar. Cover with a lid and simmer for 15-20 minutes until the celeriac is cooked through.
  2. Remove the celeriac from the pan and place in a serving bowl. Retain the liquid.
  3. Mix the remaining lemon juice with the egg yolks, mix in 2-3 tablespoons of the cooking water and pour into a small saucepan. Heat at low heat, stirring continuously, but do not allow to boil, otherwise the egg will curdle. Season to taste. If the sauce is too sour, stir in a bit more of the celeriac liquid. Pour sauce over the celeriac cubes and serve.

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