Celeriac With Egg And Lemon Sauce
Serves 6
3 celeriacs, trimmed and peeled
120 ml (4 fl oz) 1/2 cup dry white wine
3 tbsp extra-virgin olive oil
2 large egg yolks
2 tbsp lemon juice
1 tbsp finely chopped chives
salt
1. Cut the celeriac into julienne strips and arrange in a large saucepan.
2. Reserve 3 tablespoons of the wine.
3. Pour the remaining wine and the oil over the celeriac.
4. Add salt to taste, cover and cook over a low heat for about 20 minutes until soft. Remove from the heat.
5. Beat the egg yolks with the remaining wine and the lemon juice, add the chives and pour on to the celeriac.
6. Toss gently, arrange on a platter and serve.
