See Also
Side Dishes
  Celeriac Purée

The Chef
Eric Ripert Le Bernardin

Serves eight.

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

Cooking Instructions
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.