250 g cleaned celeriac (celery root)
1 tbsp butter
3 tbsp spelt flour
1 l vegetable stock
1 tbsp cream
juice of ½ lemon
salt, white pepper, pellitory, sugar


Slice the celeriac and bring to a boil in salted water seasoned with lemon juice (which will prevent the root from darkening in colour). Lower the heat and cook until tender. Sieve reserving the liquid.
Process the celeriac with a hand blender.
Make the roux using the butter, flour and cooking liquid. Add the stock, celeriac puree and cook briefly. Season to taste and add the cream prior to serving.