Celeriac in Olive Oil

Peel and slice the carrots.

Peel the potatoes if using and cut them into cubes.

Peel and finely chop the onion and place them in a pot along wiht the carrots and potatoes. 

Add the olive oil and cook over a medium heat, stirring, for 5 minutes.

Add 1 cup of boiling water and simmer for 5 more minutes.

Meanwhile peel the celeriac and cut into cubes the same size as the potatoes. If you have to do this stage ahead of time, place diced celeriac in a bowl of water with a squeeze of lemon to stop discoloration.

Add the diced celeriac to the pot with the other vegetables along with the salt. Put the lid on and simmer gently until all the vegetables are soft. Remove the lid towards the end of cooking if it looks like there is too much liquid and boil it off for a few minutes.

Put the lemon juice and egg into a cup and whisk with a fork to combine. 

Chop the parsley or celeriac leaves and set aside.

As soon as the vegetables are cooked transfer the meal to a sealable container, glass is better than plastic. Immediately pour over the prepared lemon juice and egg mixture and sprinkle over the chopped parsley or celeriac leaves.

Close the lid straight away and leave to cool.

Serve at room temperature with a squeeze of lemon.