6 tbsp (85 g) butter, softened

1/4 cup (40 g) unbleached all-purpose flour

1 onion, chopped

2 garlic cloves, chopped

4 cups (660 g) celeriac, peeled and diced

3 cups (750 ml) milk

3 cups (750 ml) chicken broth

In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.

In a pot over medium heat, soften the onion and garlic in the remaining butter. Add the celeriac, milk and broth. Bring to a boil. Cover and simmer for 20 minutes or until the celeriac is tender. Add the butter-flour mixture and whisk to combine. Cook for 2 minutes.

In a blender, purée the béchamel until smooth. Keep warm.

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