Lemon – Celery
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg celeriac
- 125 g butter
- 250 ml beef broth, you can even cook it yourself
- 1 pinch (s) sea salt
- 1 pinch (s) white pepper from the mill
- 4 egg (s)
- 2 lemon (s), (juice)
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the celery bulb into strips or cubes.
- Melt the butter in a saucepan (as heavy as possible) and let the sliced celery stew until light yellow. Pour in the broth, season the vegetables with salt and pepper and cook in the closed saucepan over low heat. The whole thing still has to have a bit of bite.
- Beat the eggs until frothy, add lemon juice. Put a few spoons of the hot vegetable liquid under the egg mixture. Set the hotplate to the lowest setting and pour the egg mixture over the celery vegetables, stirring constantly. Continue to stir until the mixture sets slightly, remove from heat immediately and serve. In no case boil.
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