5-6 servings


  • pork: 1 ½ kilo, cut into portions
  • celeriac: 750 gr.
  • leeks: 500 gr.
  • olive oil: 2/3 cup
  • herb cube: 1
  • onion: 1, finely chopped
  • salt a bit
  • pepper freshly ground


  • Clean the celeriac, boil briskly for 2-3 minutes in plenty of water and drain.
  • Heat half the olive oil in a deep pot and brown the meat lightly on all sides.
  • Remove from the pot with a slotted spoon.
  • Add the remaining oil to the pot and add the celeriac, leeks and onion and continue to sauté.
  • Add the meat, the herb cube, salt and pepper and simmer for 1 hour and 15 minutes.
  • Pour out plenty of the cooking liquids and bind with the cornstarch.
  • Beat the eggs with the lemon juice and then add the cooking liquids to the cornstarch mixture.
  • Pour over the food and shake the pot so that the sauce goes everywhere and serve.