Creamy Celeriac Fricassee With Parsley

Ingredients

• 1 celeriac root, peeled and diced
• 2 tbsp butter
• 1 tbsp flour
• 1 cup milk
• 1 egg yolk
• 1 tbsp cream
• Salt and pepper to taste
• Fresh parsley, minced

Method

1. 1 Wash, peel, and dice the celeriac. Cook in a small amount of water with a pinch of salt until tender.
2. 2 In a separate pan, melt butter and whisk in flour to make a smooth roux. Cook without browning.
3. 3 Gradually stir in milk and bring to a boil to thicken the sauce.
4. 4 Add the cooked celeriac and its boiling water to the sauce. Season with salt and pepper.
5. 5 Whisk egg yolk and cream together. Temper by stirring in a little hot sauce, then stir back into the pan. Remove from heat immediately.
6. 6 Serve in a vegetable dish sprinkled with minced parsley.