Instructions

1. Fill a large mixing bowl with 4 cups of cold water. Add 4 tbsp. of lemon juice and stir to combine. Set the bowl aside.

2. Peel a 1 lb. piece of celeriac and cut it in half lengthwise with a sharp kitchen knife. Cut this section into fourths, and then cut these sections into thirds, resulting in 12 celeriac wedges.

3. Drop the celeriac in the bowl of lemon juice and water. This mixture is known as acidulated water, and submerging the celeriac into the solution will prevent it from browning when exposed to oxygen.

4. Pour ¼ cup all-purpose flour into a medium-sized sauce pan. Slowly whisk in 1 qt. of water. Add 1 tbsp. each lemon juice and vegetable oil, and 1 tsp. salt. Stir to combine, turn the heat to medium-high, and bring to a boil.

5. Boil the flour mixture for two full minutes. Remove the celeriac from the lemon water and place into the flour mixture. The oil in the mixture seals the celeriac and prevents further darkening of the flesh after cooking. Boil for eight minutes, until tender, and then drain and place the celeriac on a serving platter.

6. Add 3 tbsp. unsalted butter to a large frying pan and cook on medium-high heat until golden brown. Add 1 ½ tbsp. chopped shallots and cook in the butter for one minute. Pour the mixture over the celeriac and serve immediately.