Boiled Celeriac with Butter and Herbs

3 large celery roots, peeled

Juice of 1/2 lemon, plus extra for acidulating water

4 tablespoons butter (1/2 stick)

1/2 cup chopped parsley, chives, tarragon, mint, lemon balm or basil (you can pick one or use two in a savory combination)

Salt and pepper, to taste

Fill large bowl with water and add lemon juice. Add celery roots as they are peeled.

Bring a large pot of salted water to a boil.

Cut peeled celery roots into three or four thick slices, then cut each slice into three or four fat sticks, returning them to their bowl of acidulated water after each step.

Shape the sticks into "batons" by shaving off the square "corners" and pointing the ends (like sharpening a fat pencil) with a paring knife.

Place the batons in the boiling water. Add juice of half a lemon. Bring water back to a boil, then reduce heat and cook until batons are soft but not mushy, about 30 minutes. Drain thoroughly and return to the pot.

Add butter, herbs of choice, and salt and pepper to taste. Heat through before serving.

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