Directions:
- Place celeriac, parsley, 1/4 cup lemon juice, salt and water in a heavy 3-4 quart saucepan.
- Bring to a boil over high heat.
- Reduce heat to low, cover and simmer for about 20 minutes, or until celeriac is tender but still slightly resistant to the point of a knife.
- Remove and discard parsley.
- Transfer celeriac to a serving bowl with a slotted spoon. Cover and keep warm.
- Mix flour and cold water.
- Whisk into liquid remaining in pan.
- Cook, stirring, over high heat until liquid comes to a boil and thickens slightly.
- Combine egg and 2 teaspoons lemon juice in a small bowl.
- Beat in about 1/4 cup simmering sauce.
- Pour mixture into saucepan, stirring constantly.
- Pour sauce over celeriac, and top with chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.03 Kcal (402 kJ) | ||
| Calories from fat | 7.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 1% | |
|---|---|---|---|
| Cholesterol | 27.28mg | 9% | |
| Sodium | 600.73mg | 25% | |
| Potassium | 594.74mg | 13% | |
| Total Carbs | 18.48g | 6% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 3.86g | 15% | |
| Protein | 4.82g | 10% | |
| Vitamin C | 20.8mg | 35% | |
| Iron | 2.1mg | 12% | |
| Calcium | 97.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 32.86 Kcal (138 kJ) | ||
| Calories from fat | 2.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 1% | |
|---|---|---|---|
| Cholesterol | 9.33mg | 9% | |
| Sodium | 205.56mg | 25% | |
| Potassium | 203.51mg | 13% | |
| Total Carbs | 6.32g | 6% | |
| Sugars | 1.42g | 17% | |
| Dietary Fiber | 1.32g | 15% | |
| Protein | 1.65g | 10% | |
| Vitamin C | 7.1mg | 35% | |
| Iron | 0.7mg | 12% | |
| Calcium | 33.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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