2c vegetable stock
1 med celeriac, diced (~2c)
1 leek, sliced (halve or quarter it first if it's a fat one)
1/3 c cream
1/4 c butter
1 t lemo juice
salt & white pepper to taste
This is a very versatile sauce, complementing a wide range of vegetables, roasted roots, grains, fish & poultry
Bring the veg stock to a rolling boil in a small pot over high heat. Add the celeriac and lekk; reduce heat to med and cook until tender (~15 mins) Let cool slightly then puree in a blender or food processor.
Retrn the celeriac mixture to the pot and bring to barely a simmer. Add the cream, butter and lemon juice and stir well; continue to heat until sauce is steaming and a few bubbles just barely start to break the surface. Season with salt & pepper to taste. Remove from heat & serve hot.