This flavorful purée is light and goes well with poultry, meat or other vegetables. For best results, mash the cooked celeriac with a fork, rather than using a blender, in order to retain some of the texture.
1 small celeriac or half of a larger one
1 tbsp. crème fraîche or sour cream
1 tsp. freshly squeezed lemon juice
salt and freshly ground black pepper to taste
Cut the celeriac into thick slices and trim off the greens and earthy exterior. Cut into chunks.
Steam or boil the celeriac pieces until tender, about 25 minutes.
Drain the celeriac, transfer to a bowl and mash with a fork. Add the cream, lemon juice, salt and pepper. Taste and adjust the seasonings as necessary.
Reheat very gently just before serving. Serves 2.