Celeriac Cream

1 lb. celeriac, chopped

10 oz. potatoes, chopped

1 clove of garlic

3 ecodoses of vegetable or chicken broth

3 ½ tbsp of cream

freshly ground salt and pepper

a few sprigs of fresh thyme

- Put the celeriac, the potatoes and the garlic clove in the pot, pour the 3 ecodoses of broth, close the lid and cook for 5 minutes after the first whistle.

- Once cooked, turn off the heat, open the bleeder valve, then open the lid. Put the vegetables into a blender along with a couple of spoonfuls of broth, add the cream and blend until creamy. If the cream is too dense, add a little more broth.

- Taste and season with salt and pepper.

Pour into serving dishes, add the thyme leaves and serve immediately.