Celery root puree

Cut the celery root (200 g) into small cubes.

In a deep skillet, melt the butter (10 g) over medium heat. Then add the chopped celery and sauté it covered until it becomes soft.

When the celery is soft, pour in the milk (100 g) and add salt and cayenne pepper to taste.

Reduce the heat and cook the mixture for another 10 minutes to allow the celery to soften completely.

After that, strain the mixture and use an immersion blender to puree it to your desired consistency, adding hot milk if necessary.

Finally, add a few drops of lemon juice to enhance the flavor.