- roughly 250g celeriac – cut into 2cm wedges
- 1/3 cup Greek yoghurt or cream
- salt and pepper
- half a lemon
Cut top off celeriac, peel, cut into 2 cm wedges.
Steam the celeriac until tender – can boil but better steamed as retain the flavor.
Put into a food processor and blend with 1/3 cup Greek yoghurt or cream if you prefer.
Season with salt and pepper and squeeze of half a lemon.
Makes a lovely white puree which goes really well with panfried fish and brown butter.