Celeriac Mash

Fill a bowl with water and add the juice from half a lemon. Cut off the top and tail of the celeriac, and then cut into one inch/2.5 cm slices. Cut the skin off the slices, then cut into one inch/2.5 cm approx cubes and put in the bowl. Keep until ready.

When ready drain off the celeriac, put in a saucepan just covered with water, and add a few pinches of salt. Simmer for around fifteen minutes or so until only just soft, drain and re-add to the empty saucepan.

Add a tablespoonful of butter to the saucepan and mash lightly with a potato masher. Season well with salt and fresh black pepper, stir in a tablespoonful of cream, re-season if necessary, and put in a dish and keep warm in a low oven until ready to serve.