Ingredients
500g celeriac root
1 small cauliflower (or ½ large one)
4 baby carrots, washed and cut into quarters
5 spring onions
½ cup extra virgin olive oil
1 small bunch dill, chopped (stalks kept separately)
½ lemon
3 eggs
Juice of 1 lemon
Method
- Peel celeriac and cut into chunks (the size of potato wedges)
- Cut cauliflower into florets the size of a walnut.
- Trim and wash spring onions and cut into bite size chunks.
- In a heavy based saucepan add the oil, spring onions, celeriac, cauliflower, carrots, the dill stalks and half a whole lemon. Season with salt and pepper
- Add 2 cups of water (or stock) and simmer for about 25 minutes or until cooked.
- Add the remaining dill and stir through.
- To make sauce, whisk the eggs in a bowl and then slowly add the lemon juice while continuing to whisk. Using a ladle, slowly add hot liquid from the stew to the egg mixture, while continuing to whisk. Keep ladling until the egg mixture has warmed up. Pour this back into the stew and swirl the saucepan to mix through. Serve warm with a green salad and bread or feta.
