Celeriac Purée

• 350 g/¾ lb celeriac, peeled
• ¼ lemon, juice of
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Cut the celeriac into small rough dice. Place them in a saucepan along with the other ingredients and seasoning. Cover with a tight-fitting lid or tin foil, bring to the boil and then simmer for 20 minutes until the celeriac is soft. Purée in a food processor until smooth.