Celeriac Puree

 1kg celeriac

 100g butter

 Salt & pepper

• 1. Wash, peel and rewash the vegetables.
• 2. Cut into pieces if necessary.
• 3. Barely cover with water; add a little salt.
• 4. Simmer gently until tender, or steam. Drain well.
• 5. Pass through a sieve or mouli, or use a food processor.

Return to the pan, reheat and mix in the butter; correct

the seasoning and serve.