Peel your celeriac and rinse it well.

Cut slices approximately 2 x 2 cm in height and width and cut them as long as possible. Mine ended up being between 4-7 cm long.

Trim the opposite end so it is as square as possible on all sides.

The trimmings should go into a pot.

Score the surface of the two large sides.

Brush them with honey mustard on both large surfaces and place them in a vacuum bag.

Vacuum seal them and cook for 2 hours at 85 degrees Celsius (185 degrees Fahrenheit).

After two hours, you can choose to cool them quickly and eat them another day or do the following:

Pat them dry on both sides, for example with a clean tea towel or paper towel.

Brush them again with honey mustard and grill them on a grill, grill pan, or skillet on high heat for 30-45 seconds. Brush the top side with honey mustard while grilling the first side.

Grill the other side for about 30-45 seconds and the dish is ready to serve.

Cut all pieces into roughly equal sizes (preferably small) before putting them in a pot.

Bring the pot to a boil with a roughly equal mixture of cream, milk, and water. The quantities will vary greatly depending on the size of the pot you have chosen.

When it boils, turn the heat down slightly and let it simmer for about 15-20 minutes (again depending on the size of your pieces).

When they are tender (check by pressing them with a spoon – they should break when you press hard), remove them from the cream/milk mixture – which you should not discard.

Blend the celeriac with a little of the liquid. Once well blended (use a blender or an immersion blender), add about 1/2 dl of the liquid at a time and continue blending. Add the butter and continue with the liquid until it has a sauce-like consistency.

Season with salt and pepper and it is ready to serve.

Put purée at the bottom of your plate and place the celeriac on top. Sprinkle with flake salt and feel free to use herbs for the dish – I used fresh thyme.

Next time I will consider serving something pickled with the dish, for example, these pickled white asparagus.

Bon appétit.