• 3 roots of celeriac
• ¾ pt. good white sauce
• salt

Scrub the roots well, then peel thickly. (If the roots are spongy discard them as useless.) Cut into ½-in. slices and stew them slowly in boiling, salted vegetable stock or water till tender—about 45 min. Drain. Make a good white sauce with ½ pt.