1 pound celeriac, quartered, peeled, (if desired), and cubed
2 T lemon juice
salt, to taste

1. In a large pot, combine the cubed celeriac, lemon juice, and a pinch of salt. Cover with cold water. Simmer gently until the celery root is very soft, about 20 minutes. Drain, reserving the liquid, and transfer to a food processor and puree, adding some cooking liquid to thin out the mixture, if necessary. You can also transfer to a bowl and use a potato masher. Or a blender, but I often find that it’s too hard to get the puree out of a blender.

Taste for seasoning and serve.