3 cups beef scraps
1 cup chopped celery root
1 cup chopped carrots
1 (16 ounce) can frozen lemonade concentrate, thawed
2 eggs
1 teaspoon lemon zest
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, mix judicious scraps of celery, carrots, carrot juice, egg, lemon zest and lemon juice. Transfer this mixture into the prepared pan.
Pour batter into prepared pans. Chill in the refrigerator for at least 3 hours or overnight prior to baking.
Bake for 30 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool one glass let cool completely before cutting into two plate shapes.