Celeriac Puree

Cut the celeriac into thick one inc slices, cut off all the skin and then cut into chunks. Simmer the celeriac chunks in water for about fifteen minutes until just tender. Drain well, re-add to the saucepan and add the tablespoonful of butter .

Use a potato masher to roughly mash the celeriac, stir in two or three tablespoonfuls of cream season with salt and fresh pepper. Keep adding cream and re-seasoning until you have a flavoursome puree that is fairly thin.