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Celeriac with Egg and Lemon Sauce recipe

Celeriac with Egg and Lemon Sauce recipe


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  • Recipes
  • Dish type
  • Starters
  • Meze

This Turkish meze can be eaten cold or warm and is an interesting way to prepare celeriac. I usually make it fresh and serve it immediately, but you can pre-cook the celeriac and then make the sauce fresh.

3 people made this

IngredientsServes: 4

  • 1 to 2 large celeriac (about 1kg)
  • Juice of 1 lemon
  • salt to taste
  • 1 teaspoon sugar
  • 2 egg yolks

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Peel celeriac and cut into 2cm cubes. Place in a pan, cover with just enough water and add half the lemon juice, salt and sugar. Cover with a lid and simmer for 15-20 minutes until the celeriac is cooked through.
  2. Remove the celeriac from the pan and place in a serving bowl. Retain the liquid.
  3. Mix the remaining lemon juice with the egg yolks, mix in 2-3 tablespoons of the cooking water and pour into a small saucepan. Heat at low heat, stirring continuously, but do not allow to boil, otherwise the egg will curdle. Season to taste. If the sauce is too sour, stir in a bit more of the celeriac liquid. Pour sauce over the celeriac cubes and serve.

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Reviews & ratingsAverage global rating:(3)


Chestnut Agnolotti

This pasta dish embodies the essence of winter with a few key seasonal ingredients. Velvety and sweet chestnut purée fills pockets of handmade agnolotti pasta, which are then topped with a rich cream sauce reduction of tender leeks and celeriac. All that lusciousness is balanced with a finishing squeeze of fresh lemon juice to help cut through the fat. But we don't stop there. The only way to top off such a luxurious dish? A heavy dose of shaved black truffles, of course. So go ahead, make it rain.

Since pasta dough is rested solely to relax the gluten, the dough itself can be completely wrapped with plastic wrap and allowed to rest on your counter. Also, flour is your friend. Remember to dust your hands, work surface and pasta sheets with flour to avoid sticking or tearing.


Recipe of Homemade Super simple celeriac croquettes (using leftovers from my duck dinner)

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We hope you got insight from reading it, now let’s go back to super simple celeriac croquettes (using leftovers from my duck dinner) recipe. To make super simple celeriac croquettes (using leftovers from my duck dinner) you only need 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Super simple celeriac croquettes (using leftovers from my duck dinner):

  1. You need of Leftover celeriac mash.
  2. You need 1 of egg.
  3. Prepare 1 of plate of dried breadcrumbs.
  4. Get 1 of plate of flour.
  5. Provide of Seasoning.
  6. Use of Dried herbs of choice.
  7. Prepare of Zest of one lemon.
  8. Use 3 tbsp of rapeseed oil.

Instructions to make Super simple celeriac croquettes (using leftovers from my duck dinner):

  1. Preheat oven to 200 degrees c.
  2. Crack the egg into a bowl and whisk. Place the flour on a plate and season with salt and pepper. Place the dried breadcrumbs on a plate and add a tsp of dried herbs, the zest of a small lemon, salt, pepper and oil and mix together..
  3. Roll the leftover mash into croquette shapes. Roll in flour, then egg, then breadcrumbs and set on a non stick baking tray..
  4. Depending on how much mash you’ve got, you might need more of the coating mixture..
  5. Bake the croquettes in the over for 20 minutes, or until golden. Serve with dipping sauce. I used the leftover fig sauce from my duck recipe..

When I was growing up we used to holiday every year at my. Made this recipe with my left over turkey ground in the food processor. I added to the turkey mixture thyme, rosemary and a little sage for flavoring. (I remember my great grandmother making these that way) and also seasoned the rue. Next time I will quadruple the recipe. It is a wonderful version (almost like my great grandmothers) and.

If you find this Super simple celeriac croquettes (using leftovers from my duck dinner) recipe useful please share it to your friends or family, thank you and good luck.


Recipe Summary

  • 3 pounds boneless chicken breasts, cut into 2-inch pieces
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups vegetable oil
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ⅓ cup white sugar
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 lemon, sliced
  • 2 tablespoons vegetable oil

In a large bowl combine the chicken pieces, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.

In a small bowl, whisk together 1/4 cup cornstarch and the baking powder beat in eggs to form a batter. Coat chicken pieces with batter and set aside.

In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Working in batches, fry chicken pieces in hot oil until browned. Transfer to paper towel-lined plate.

In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt. Mix together and add lemon slices. Heat 2 tablespoons oil in small saucepan and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear. Pour sauce over chicken and serve.


HOW TO MAKE STUFFED ZUCCHINI STEW

First of all, buy some good-quality zucchinis. For this dish, go for medium-sized crisp zucchinis, the light green variety. Their texture is much more tender and less dense than dark green zucchinis.

Then remove their tops and bottoms, and cut them in half to about 2,5-inch / 7 cm pieces. And using an apple corer, (it’s almost impossible to do this with any other tool) you make a hole in the center, all the way through to the other side, and remove the inside flesh of the zucchinis, leaving a 0.4-inch / 1 cm thick outer layer.

And once you prepared the zucchinis, you prepare the ground beef filling which is made with a bit of olive oil, medium-grain rice, spring + red onion, and fresh herbs. Then stuff the zucchinis, place in a cooking pot close to each other, cover with water and simmer until they get nice and soft.

As for the sauce, you first make a roux (fat + flour base) by whisking together olive oil (in this case), along with flour in a saucepan. Heat this mixture over high heat and cook for 2 minutes whisking constantly, it will start to look sandy. Then start to pour the water from the pot you cooked the zucchinis in, into the roux. Then pour this mixture, slowly into the beaten eggs, while you whisk the eggs constantly. Add the lemon juice as well, and pour the sauce all over the zucchinis.

It’s pretty simple really, there is only one thing to keep in mind, and that is to be careful not to curdle the eggs. To avoid this, incorporate the hot sauce very slowly, threadlike, into the eggs. Also, don’t stop whisking them while you do this. This is done so the eggs reach the temperature of the sauce slowly. If let’s say you add a splash of hot liquid straight into the eggs you wouldn’t get a sauce, but scrambled eggs instead.

SIMILAR RECIPE:

These stuffed cabbage rolls are the wintry alternative of the Stuffed Zucchinis. Made in the same fashion, this dish is made to amaze!


Reviews

What can I say, this is really the most divine dessert ever. I made this using the frozen Meyer Lemon juice from my lemon tree. I made this for two groups this weekend and both thought it was to die for. Just so delicious. The almonds really add to the mix. I would not omit them.

Have made numerous times and always a hit. My adult kids call it lemon crack because they think it’s addictive since they love so much. One comment. Skip the toasted almonds. Tasteless and unnecessary. Another idea for ease of serving is instead of pouring into a lined loaf pan, use individual silicone cupcake holders. Put the cupcake holders into metal cupcake pan, cover and freeze. Perfect for serving company.

This has been my go to “company” dessert for many years. I have used both Meyer lemons and regular lemons in this recipe and both have turned out, a little different but still very delicious.

I make this on the regular. I serve it with a puree of the berries and batons of dense gingerbread alongside. This was my Mother's last dessert. #showlovefood.

This is a great tangy, creamy summer desert. It is quick and easy to make in advance and is beautiful with fresh berries. This lemony desert always gets raves from guests and I look forward to seconds another night.

I made this again for a luncheon and it was delicious! This is an easy & make ahead dessert which makes all of our guests swoon. The semifreddo is light, lemony and a divine way to end a meal. I used regular lemons and followed the recipe as it was written. It can't be beat!

This is a delightful recipe. The instructions are clear and easy to follow. The end product is beautiful enough for company or a special occasion. I enjoyed it with some Italian preserved cherries instead of the fruit. I am thinking of trying different flavours for this dessert.

I made this recipe using readily available regular lemons and it was delicious. Everyone loved the dessert, which provides a wonderful ending to a good meal. The fact that it can be made well in advance is a big plus. You won't be disappointed!

This is a true gourmet dessert that anyone would be impressed with. A bit time labor-intensive, but overall, not too bad.

If you use regular lemons, omit the zest, it will be too tart as Meyer lemons are sweeter than regular lemons. Bon Apetit!

I use regular lemons. It takes 8 to 10 minutes to bring it to correct temp. on the stovetop. I use individual serving dishes with the almonds on the bottom. I also use 2 cups of whipping cream and an extra egg yolk. Makes 10 servings. Serve with whipped cream on top and a mint leaf. My husbands favorite dessert.

Showstopper, topped it with strawberry sauce (puréed strawberries and sugar) and more sliced strawberries. Loved the almonds, nice crunchy offset to the soft semifreddo. As of others have noted, nothing much happened in four minutes to the egg yolk mixture. Don't expect the consistency of a curd. I waited until it got hot and then beat it as instructed.

This was a lovely dessert! Super easy to make since I got a bag of Meyer lemons at Costco and froze the juice in increments of 1/4 cup. My loaf pan was not big enough, so I put leftovers into a small loaf pan. Dessert for this week. Make this dessert . you won't be disappointed . it is absolutely yummers.

Excellent and easy dish. I love all things lemon and add a bit more zest than called for. I made it twice, once without almonds and preferred it plain. Great to make ahead for dinner parties.

Delicious, rich and light at the same time! Rave reviews from dinner guests. Easy to make and done ahead of time, beautiful plated as well.

This was absolutely delicious! Perfect on a summer nigh. It is great for company. I used regular lemons and it was wonderful. I used honey instead of sugar on the berries. Nice make ahead dessert since it can be made days ahead. I will make this again.

So good. it is even super tasty before it freezes. We couldn't resist sneaking a few spoonfuls before it was fully frozen. Made the recipe exactly as it is written. and it is perfect. Very easy yet very impressive & delicious. Creamy, refreshing, perfectly balanced flavor. We couldn't find our instant read thermometer but we just waited until the custard turned into the correct consistency (turns thicker and lighter in color) - some of the other reviews said that it took 10 minutes as opposed to the 4 minutes stated in the recipe. I am not sure if I had a larger pot of water or if I had the temperature of the water a little higher (I had it going at a rapid simmer, almost boiling) but it ended up taking around 5 minutes (then again I didn't have a thermometer so who knows if it actually ever reached the correct temperature). I will definitely make this again soon. yum.

Absolutely delicious second-helping-please dessert. I had no trouble getting the egg yolk mixture to come to temperature, as some reviewers have written. I used a wide dutch oven type pan, a large, wide stainless bowl, let the water actually touch the bowl, and kept it at more than a simmer. Took exactly 4 minutes as recipe says! Worth the time it aces to make this.

This was fantastic! Light, yet rich and creamy. I brought this to a dinner party celebrating Italy by the Sea and it was a hit! I will make it again.

Beautiful, elegant dessert! Creamy texture and very refreshing. I made it with lime juice and lime zest instead of lemons. Delicious!

Yes, this is fantastic. I added about one TB of limoncello when macerating the berries. Delicious and I will make again. Beautiful dessert.

I agree with every comment extolling this wonderful dessert. It was especially nice on a hot, sticky summer day. Flavor, texture, everything perfect.

This is quite possibly the best thing I have ever eaten in my life - the combinations of textures and flavors is simply amazing

This is lemony heaven on a plate! I made this for a special birthday dinner party. It was delicious and very easy to make. The fact that I could make the dessert a few days ahead and leave it in the freezer made the dinner plans so much easier. I recommend making this dessert as it is written.


LAHANODOLMADES: GREEK STYLE CABBAGE ROLLS WITH EGG LEMON SAUCE

These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice and meat filling is wrapped with tender cabbage leaves and cooked in a refreshing, creamy egg-lemon sauce. There’s no cream in it, but I’ll show you how that happens.

If you’ve been following me for a while, I have a greek lemon chicken and orzo soup that has the same kind of sauce that goes on top. It’s so delicious.

Look for the biggest head of cabbage that you can get. Back in the day, they use to have these large heads of cabbage that were loose. The leaves weren’t packed tightly like the ones you usually find in the store. They were meant for and perfect for cabbage rolls. Now, it’s really hard to find those, so search for the biggest one you can find. If you can only find small heads, pick up two or three and you’ll have to do this in batches.

Cut the core out and put the head of cabbage in salted boiling water core side down. It will float in the water, so don’t expect the cabbage to be covered. Boil for about 15 minutes and turn it over to finish cooking. The leaves should be falling off. If they aren’t, use a couple of forks and help them separate. Watch my video to see exactly how to do that.

The filling for lemony lahanodolmades:

  • Ground beef
  • Onion
  • Rice
  • Dill
  • Parsley
  • Salt
  • Pepper
  • Olive oil

I use ground beef, but you can use your favorite ground meat. Get really fresh herbs for this too because the herbs are going to be what gives your cabbage rolls a lot of flavor.

I like to use a food processor for my herbs and onions. It makes it really easy and you don’t want chunks of onion. You want almost like a puree because the lighter the filling is going to be, the better it’s going to be. If you don’t have a food processor, you can use a knife to finely chop your herbs. However, use a box grater to grate the onion so it’s a puree consistency… and have your tissues ready!

Mix your onion mix, beef, rice, salt, and pepper together in a large bowl. You really want your filling to be very wet. So after you mix it all together, you’re going to add about ¼ to ½ cup of water. It will depend on how juicy your onion is and how much liquid it releases.

You’ll know your cabbage is ready when they’re loose and a bit translucent. When it’s ready, start pulling the leaves out with tongs and put them in a bowl. Don’t let them get too cooked because they’re going to continue to cook once they’re stuffed. Strain them and leave them in your bowl to cool.

Building your cabbage rolls

Start by putting a layer of carrots and celery in the bottom of your pot. This keeps your cabbage rolls from sitting directly on the heat and helps enhance the flavor of the broth.

Take a large cabbage leaf and cut the stem out. The stems make it hard to roll, so if you leave this part in the rolls are loose. They end up falling apart while cooking and make a mess. Add about a tablespoon or so to your leaf in proportion to your leaf. Fold the leaf over the filling and roll it up.

Once you’re done forming all of the cabbage rolls, put a layer of the leftover cabbage pieces over the vegetables that are in the bottom of your pot. Then start adding your rolls to the pot. Fit them in your pot nice and snug. Top the rolls with another layer of the leftover cabbage pieces. Get a heatproof plate to use as a weight on top. This will help to keep the rolls together while everything is simmering. Fill your pot with water all the way up to the plate. Once it comes to a boil, reduce to simmer until done.

Making your creamy egg-lemon sauce

Start with 3 egg yolks and add 2 heaping tablespoons of cornstarch. Add a touch of olive oil and your fresh lemon juice. Whisk it all together until your cornstarch is completely diluted. Temper your sauce, which is to raise the temperature. This will keep you from having scrambled eggs once you add it to your pot. Temper it by adding a little liquid from your pot while whisking it. Then, add a little more until it’s warm.

Pour your sauce into the pot and give it a nice shake. Don’t stir it because you don’t want to disturb your cabbage rolls. Let it come to a boil, turn the heat off and let it sit until your sauce becomes thick and creamy.

This is traditionally a fall dish, but it’s nice, light and refreshing. So, I eat it all year long. The lemony cabbage rolls are so soft, and you just need a good slice of crusty bread to go with it.


How to Make It

  1. Start by combining the sugar and the cornstarch in a pan. Whisk it to combine it. This helps so that you don’t get lumps.
  2. Add in the lemon juice, then stir in the egg yolks, water and lemon extract.
  3. Place the pan over medium heat and cook, stirring often, until it is as thick as you’d like. The longer you cook it, the thicker it will get, so make sure you stop when it’s at a consistency that makes it easy for pouring over your pancakes.

Lemon Chicken (Chinese Style)

Lemon chicken is quite a common dish in Chinese restaurants in India and it’s always been one of my favorites. Although, I have seen the dish featured here in some Chinese places, it’s not as common and popular as its sister dish, Orange Chicken. I personally prefer it to orange chicken though, cos where orange chicken is just sweet, the tanginess of the lemon in this dish cuts the sweetness and gives the flavors more dimension. It’s tart, tangy, crispy, sweet and addictive.

I think this dish makes a great appetizer, although it’s mostly known as a main dish. For an appetizer I prefer making it a little drier, but if you’re making it as a main dish served with rice or veggies, I would suggest adding a little more chicken stock to the sauce to cut the tartness a touch and add all the sauce to the chicken.


Put the celeriac in a bowl and cover with approximately 100ml/3½fl oz cold water. Add the lemon juice. Toss well to prevent it going brown.

Mix all the dressing ingredients together and season with salt and pepper.

Drain the celeriac, toss in the dressing and leave to soften for 30 minutes before serving.

Recipe Tips

For the best results, use a mandolin to slice the celeriac into matchsticks. However, if you’re pressed for time, a food processor gives good results. Use the largest grating attachment to give a coarse grating, rather than matchsticks.



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