Celeriac Française

This dish gives a mild celery flavour with a little beef flavour. The sprinkle of egg yolk and parsley to finish adds an additional touch. 

Ingredients

• 3-4 celeriac
• 2 cups beef stock
  
• 2 tbsp butter
• 1 tbsp flour
• 3 eggs, hard boiled
  
• 1 small bunch parsley, minced
  
• Salt and pepper to taste

Method

1. Cook the eggs until hard boiled. Separate the egg yolks and pass through a coarse sieve.
   
2. Cut off the root fibers of the celeriac and pare off any blemishes. Slice 3/4 inch thick and dice into 3/4 inch cubes.
3. In a saucepan, cover the celeriac in cold water and steep for 30 minutes. Drain the celeriac and pat dry in a towel.
4. In a skillet, add 1 tablespoon of butter to sauté the celeriac over low heat for 5 minutes. Add hot beef stock to barely cover, cover the pan, and cook the celeriac rapidly for 10 to 15 minutes, or until it is tender and the liquid greatly reduced.
5. Blend 1 tablespoon butter with 1 tablespoon flour and drop the mixture, a little at a time, into the sauce, shaking the pan to blend thoroughly.* Simmer until the liquid is thickened, and transfer the celeriac to a heated vegetable dish.
6. Combine the sieved egg yolk and parsley, and sprinkle over the celeriac.

* - For a gluten-free alternative replace the wheat flour with a gluten-free flour, or use 1 tablespoon of tapioca starch in place of the butter and flour mixture.