• 500 g/1 lb celeriac
• salt
• 25 ml/

Peel the celeriac, cut in half, remove any hard core, wash and parboil for 5 minutes in water to which you have added salt and a squeeze of lemon juice. Drain and chop.

Peel the carrots, cut lengthways into quarters and chop into 5-6 cm/2-21/2