Directions
Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

1. Peel celeriac and cut into 2cm cubes. Place in a saucepan then just cover with water. Add half the lemon juice, salt and sugar.
2. Cover with a lid and simmer for 15-20 minutes until the celeriac is cooked through.
3. Remove the celeriac from the saucepan and place in a serving bowl. Retain the liquid.
4. Mix the remaining lemon juice with the egg yolks. Mix in 2-3 tablespoons of the cooking water and pour into a small saucepan.
5. 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.