Lemon – Celery

Ingredients for 4 servings:

• 1 kg celeriac
• 125 g butter
• 250 ml beef broth, possibly homemade
• 1 pinch of sea salt
• 1 pinch of white pepper from the mill
• 4 eggs
• 2 lemons (juice)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Good things from Greece

Clean and peel the celery root and cut into strips or cubes. Melt the butter in a saucepan (as heavy as possible) and sauté the chopped celery until light yellow. Pour in the stock, season the vegetables with salt and pepper and sauté in the covered saucepan over low heat until tender. The whole thing should still have a bit of bite. Beat the eggs until frothy, add lemon juice. Stir a few spoonfuls of the hot vegetable liquid into the egg mixture. Reduce the heat to low and pour the egg mixture into the celery, stirring constantly. Continue stirring until the mixture has slightly thickened. Remove from the heat immediately and serve. Do not boil.