Celery root puree

Rinse the celery roots, cut off top and bottom, peel, cut into chunks, soak in water and drain.

Crush garlic and chop onion. In a large pot heat fat and saute the onion, garlic, fennel seeds, thyme and peppercorn about eight minutes on medium-high heat.

Add the celery root and cook another five minutes.

Deglaze with Pernod, add water or stock, bring to a boil, cover and cook 15 minutes.

Uncover and cook another 15 minutes.

Turn off the heat, let sit 10 minutes and remove the thyme.

Blend with half the cooking liquid to start, adding more if needed; pass through a sieve and mix in heavy cream if desired.

Variation: for soup, adjust the consistency with the remaining liquid and more stock or water.