Simple Celeriac Sauce

(from Stearns Farm Newsletter, October 13 2008)

Spoon this smooth preparation around poached or baked fish or chicken filets just before serving.  Adapted from splendidtable.com.

1 large celeriac (about 1 lb)

1/2 lemon

2 Tbs unsalted butter

2 Tbs creme fraiche or heavy cream

salt and pepper (preferably white pepper)

fresh chives for garnish, snipped (optional)

Trim the stalk end of the celeriac and peel it deeply to remove all knobs and crevices.  Quarter the celeriac, then cut each quarter crosswise into 2-inch pieces.  Fill a large pan with salted water and add lemon half and celeriac.  Bring water just to a boil over medium-high heat, then reduce heat to medium, cover, and simmer very gently until celeriac is tender when pierced with a knife - about 30-45 minutes.  Reduce heat if needed so that liquid never boils.  Drain celeriac and set aside to cool.  Place cooled celeriac pieces in the middle of a clean napkin or dishtowel, draw up the side of the napkin to cover the pieces and twist and squeeze gently to remove as much extra liquid as possible.  Combine butter and cream in a small pan over medium-high heat and bring to a simmer, then remove from heat.  Place celeriac in a food processor, pulse briefly, then add butter-cream mixture and process to a smooth puree.  Season to taste with salt and pepper and serve warm with a sprinkling of chives.  Makes about 4 servings.