3 lg. celery root knobs
1 med. lemon (for juice)
1 1/2 tsp. salt
2-3 bay leaves
4 eggs, separated
Dash pepper & paprika
1/2 c. heavy cream

Wash celery root, pare and cut into cubes. Cook in boiling salted water to which the juice of 1 lemon and the bay leaves have been added. Cook until tender; drain, mash with potato masher, add beaten egg yolks, salt and pepper (to taste), cream and seasonings. Mix well then fold in stiffly beaten egg whites.