Serves 4-6

Ingredients:

1 large or two small Celeriac

1/2 lemon, juiced

1 or 2 cloves of garlic

2-4 tablespoons of the cooking water

1 TBSP extra virgin olive oil

Salt & pepper to taste

Directions:

• Cut off baby celery tops. (You can save these and use for making soup stock.)
• Peel the brown outer part and knobby roots. No need to go crazy and get every tiny brown speck off.
• Cut into 1 inch or 1/2 inch cubes and place in sauce pan.
• Cover cubes with water and add juice of 1/2 of lemon.
• Partially cover pot and bring to a boil.
• Gently boil for 15-20 minutes or until tender when pierced with a skewer.
• Drain celeriac, but reserve a few tablespoons of the cooking water.
• Place cooked celeriac in high-speed blender or food processor.
• Add the remaining ingredients and puree. (Start with 2 tablespoons of the water and add more for desired consistency)
• Season to taste with salt and pepper.