Ingredients:
1 carrot
1 onion
1/3 celery root
125 g. butter
80 g. flour
1 L milk
1 yolk
1/2 tsp. nutmeg
1/2 tsp. black pepper
Salt

Preparation and serving
Bring the milk to the boil and then remove from the heat. Melt the butter in a deep pan, until it starts foeming, the add the finely chopped onion, celery and carrot. Saute until the onion starts getting transparrent, then remove it from the heat and add the flour stirring until it gets homogeneous. Then bring it beck to the heat and saute for another 5 – 7 min. stirring all the time. Remove again the pan from the heat and add slowly the milk stirring constantly with a wooden spoon. Add some salt, the black pepper and the nutmeg and leave to simmer at low temperature for about 30 min. Add the yolk and stir. In case the sauce is not thick enough, add one more yolk. Remove from the heat and strain.
Can be served either warm, or cooled depending on the dish.

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