1/2 cup cream
Juice of half a lemon
1 tablespoon fine sea salt
1 large celeriac knob
3 tablespoons butter
Freshly ground white pepper
Bring 2 quarts of water, 1/4 cup cream and the lemon juice
to a boil, and add 1 tablespoon salt. Peel and roughly chop
the celeriac knob, add to the boiling water and cook until
softened, about 25 minutes. Strain, reserving the cooking
liquid. Put the celeriac root in a blender and puree with
the remaining cream, butter and cooking liquid as necessary.
Season to taste with salt and pepper.