Celeriac Puree with Thyme

• 2 small celeriacs or 1 big one, peeled and cubed
• 2 bay leaves
• ½

Boil the celeriac with the bay leaves, in a generous amount of salted water for about 30 minutes, until tender. Remove the bay leaves and let the celeriac cool for a bit.

Mash the celeriac or puree it in a food processor until smooth. Add the crème fraîche and thyme leaves. Season the puree with salt, pepper, and nutmeg.