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Bring 2 cups (500ml / 16 fl oz) vegetable
stock, 2 cups (500ml / 16 fl oz) water and the juice of 1 lemon to the
boil. Add 3 peeled and chopped celeriacs, and cook for 10-15 minutes, or
until tender. Drain and place in a food processor with 40g (1.25 oz)
butter and 1 tablespoon cream. Season with salt and pepper, and process
until smooth. Add 1 tablespoon finely chopped fresh tarragon and process
for a further 10 seconds. Serve immediately.
Serves 4
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