8 cups (2 litres) peeled and cubed celeriac (about 4 celeriac of 454 g / 1 lb)

2 tablespoons (30 ml) olive oil

6 cups (1.5 litres) fresh spinach, trimmed

1/4 cup (60 ml) butter

Salt and pepper

Place the celeriac in a large pot. Cover with lightly salted cold water, bring to a boil and cook until tender. Drain. Put the celeriac back on the heat for a few seconds to allow the cooking water to evaporate completely. Set aside.

In a saucepan, heat the oil. Add the spinach and allow to wilt. Drain in a sieve, pressing well.

In a food processor, purée the vegetables with the butter. Season with salt and pepper. Serve with duck or chicken.

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