Pork with celery root in Avgolemono (egg-lemon) sauce

1. Peel the celeriac, wash and chop into large bite-size chunks.
2. Pat the meat dry with kitchen paper.
3. Heat the olive oil and sauté for about 6-7 minutes, until brown all over.
4. Add the chopped onion and cook until transparent, stirring occasionally.
5. Pour the wine and wait for the alcohol to evaporate before adding enough water to cover the meat halfway.
6. Mix in the celeriac; you can either add it raw or sauté in olive oil beforehand.
7. Stir in the carrots.
8. Cover the pot and simmer for 1 hour, until the meat is tender. Season to taste, towards the end.
9. Remove from heat.
10. Whisk the eggs with the lemons, pour a ladleful of cooking juices into the mix to loosen the sauce and then pour over the food, moving the pot in a circular motion to distribute the sauce evenly.
11. For a thicker sauce, add some cornstarch.

To warm up the food, place the pot on a very low heat for a few minutes.