CELERY ROOTS IN EGG SAUCE

6 servings

4 medium size celery roots, 4 tablespoons margarine, 250 gr. mutton, 2 medium size onions, 2 teaspoons salt, 7/2 teaspoons pepper, 3 glasses of meat stock or water,

1 egg, Juice of 7 lemon

Melt the margarine in a saucepan. Add chopped onions, meat cut into small cubes, salt and pepper. Cover and cook on medium heat, stirring from time to time, for 2 minutes.

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(Onions and meat should not be browned, otherwise the celery will change colour.)

Peel the celery roots. Cut them first into halves, then into 1 cm. thick slices and immediately put them into water with the juice of 1/2 lemon. Drain the celeries. Cook them for 10 minutes at high temperature, in 1/2 glass of water or meat stock and 2 tablespoons of margarine. Put the meat in the center of a flat pan. Arrange the celeries neatly all around. Sprinkle with salt. Pour in rest of the meat stock. Cover and cook on medium heat for 20-30 minutes, until the celeries are tender.

Drain the sauce and keep it warm. Take the meat and celeries upside down onto a serving dish.

In a small bowl, beat the egg with lemon juice. Little by little add from the hot sauce, beating vigorously, until it thickens. Pour it over the meat and celeries. Serve at once.
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CELERY ROOTS IN EGG SAUCE

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