Slimmercook

This is a classic Greek dish, served at Christmas in some regions. I use celeriac (the big round round root in the ground below celery). My other-in-law makes it with the Greek selino, a herb which looks rather like parsley, blanched to reduce bitterness. If neither is available use regular celery.
1 kg boneless pork, cut in chunks (if you use lean meat it should fit into most diet plans)
brown in a little olive oil, remove from pan
Peel and cut into chunks (I find it easier to peel after cutting into chunks)
2-3kg celeriac
Place a layer of celeriac on the bottom of a pressure cooker, add the pork in another layer, top with the rest of the celeriac, salt, a scant cup of water.
Cook the usual way in the pressure cooker for c45′, then open carefully as soon as pressure is down (if you are in a hurry, put pressure cooker in sink under cold running water until it stops hissing).
Make avgolemono sauce thus:
2-3 eggs, separated–whip whites until stiff with a pinch of salt, add yolks, and
juice of 2-3 lemons
Then add ladlefuls of the hot liquid in the pot, quickly whisking after each addition, and return to the pot, swirl around to coat celeriac and pork with sauce, leave on still-hot hob for a few minutes to thicken (if you reheat do so carefully, do not boil or you will get scrambled eggs).