Roughly dice the vegetables and slice the lemon.

Combine all ingredients in a mason jar.

Weigh down the vegetables with a zip-top plastic bag filled with water to avoid air contact.

Close the jar and allow to ferment for approximately 7–10 days at room temperature (21°C).

Check after a couple of days — if the liquid tastes slightly sour (beyond the lemon), you can strain it.

Store the strained liquid in the refrigerator or freezer.

Wash, clean, and peel all vegetables.

Thinly slice the watermelon radish, then cut with a 5 cm ring cutter; store in iced water.

Cut the lotus root, carrots, and Jerusalem artichokes into slices.

Cut the parsnip and turnip into evenly sized wedges.

Cut the salsify and celeriac into batonnets and keep them separate.

Lightly coat the celeriac and salsify with olive oil, salt, and pepper.

Pre-roast the celeriac and salsify separately in the oven at 180°C for about 10 minutes.

Allow to cool.

Sweat the vegetables in butter, then deglaze with vegetable stock.

Cook until al dente and serve hot.

For the sauce: warm the fermentation liquid and blend with the smoked butter. Serve hot.