Kohlrabi Purée

• 2 large kohlrabi – peeled
• 20 g butter
• 4 lemons – the juice

Thinly slice the peeled kohlrabi on a gravity slicer on setting 2 or on a mandolin. Place in a vacuum bag with the remaining ingredients and vacuum seal. Sous vide at 89°C for 3 hours or alternatively, cook in a pot of simmering water until so