1 head of celeriac
1 large onion
2 large potatoes
1 glass of dry white wine
1 litre of vegetable stock
juice of 1 lemon
- Peel the celeriac, onion and potatoes. Chop the onion roughly and chop the celeriac, potato and beetroot into chunks.
- Put the onion in a large pan with some olive oil and fry gently until softened. Add the celeriac, potato, beetroot, white wine and stock, bring to a boil, cover, turn heat to minimum and simmer until the potato and celeriac are cooked.
- Allow to cool a bit, then puree with a stick blender or food processor. Add the lemon juice, check for seasoning and add salt and pepper.