Mashed baked celery root

Cut the celery root (300 g) into large cubes. Then place it in a bowl and add:

• olive oil (30 ml);
• white wine (50 ml);
• 33% cream (50 g).

Mix well. Add thyme (3 g), salt, and pepper to taste. Mix all the ingredients again.

After that, spread the prepared celery on a baking sheet and bake in a preheated oven at 180°C for 20–35 minutes, until it becomes soft.

When the celery is ready, transfer it to a deep bowl. Using an immersion blender, puree the baked root until smooth.

If the mixture is too thick, add a little of the liquid that formed during baking (30 ml) to reach the desired consistency.