White Bean Celeriac Puree.

What I am eating right now:

Last night I was feeling sick and lazy. I also was well aware of the celeriac sitting in my fridge, needing to be eaten. Enter Mark Bittman (again!):

Can of white beans in the food processor, with 1 cubed cooked, celeriac, a teaspoon of better than bouillon. Pureed, then put in the pan with at least tablespoon of butter, salt and fresh ground pepper to taste. In the meantime, toast slices of homemade bread in the toaster oven. Once the puree is hot and the toast is toasted, spread the puree on the toast, drizzle olive oil and sprinkle with black pepper. Enjoy with a green salad.

I say I'm eating it now because I'm eating what's left today for lunch. Leftovers one of my favourite things ever.