Celeriac purée

This boring, nubbly looking root from the Mediterranean is just an ugly form of beautiful celery, lending itself to dressed salads, gratins and simple creamy purées such as this. The flavour is a revelation to celeriac virgins, and can lead to infatuation, which will do neither you nor the celeriac any harm at all. Serve with roast pork, ham or lamb, or a simple fish dish, or introduce some hot chicken broth after mashing and turn into a dreamy soup, finished with cream.