1.   Begin by cutting top and bottom and peeling the outer skin and knobby parts of the celeriac bulb, by carefully cutting down the sides, close to the skin. Be sure you’re not wasting too much flesh left on the skin

2.   When the skin is completely removed, cut into equal sized cubes

3.   Place cubes into a deep pot. To avoid discoloration, soak the vegetable pieces in cold water and add half of the lemon juice, salt and sweetener. Stir

4.   Cook over medium high heat until all the cubes are very tender, and you can insert and remove a fork easily

5.   Drain into a colander in the sink and let sit for a minute or two

6.   Place drained cubes into a bowl and add the melted ghee or butter, the heavy cream, paprika and olive oil. Toss to combine well

7.   For a vegan version, replace the ghee with coconut oil, and for the whipping cream substitute full fat coconut cream

8.   Transfer to food processor or blender. If using a small blender, puree in batches

9.   Puree until the celeriac has a very creamy and smooth texture

10.   This is now a wonderful substitute for the very carby potato, or sweet potato/yam mashed version

11.   The last thing I want to show you is how to serve this in a way that it will impress your family or guests

12.   Take a metal ring that would hold about half a cup of the celeriac puree

13.   Grease the inside with olive oil

14.   Spoon the puree to fill the inside of the metal ring

15.   Smooth the top with the back of your spoon

16.   Gently lift the metal ring

17.   Lastly, decorate it with the top bit a cilantro leaves

18.   Serve either hot or cold. Enjoy!