Chicken Lasagna with Celeriac Béchamel

Instructions

1. 1

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

2. 2

   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.

3. 3

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