Creamy celeriac mousseline (serves 4)
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• 1 celeriac (about 600 g)
• 15 cl plant-based cream (almond, soya or oat) or 20 cl crème fraîche or milk
• 2 tbsp olive oil or 20 g plant-based margarine or 30 g butter
• 1 garlic clove (optional)
• Salt, pepper
• 1 pinch of grated nutmeg (optional)
• 1 tbsp malted yeast flakes (optional, for a cheesy touch)

Prepare the celeriac: Peel it and cut it into small pieces so that it cooks more quickly.

Cook: Cook the pieces in a saucepan of boiling salted water for about 20 minutes, until they are very tender. You can also steam them to preserve the flavours.

Blend: Drain the celeriac and blend it in a blender or with a stick blender, gradually adding the cream (or milk) and the oil (or butter).

Season: Add salt, pepper and a pinch of grated nutmeg to lift the flavours. Blend until very smooth and airy.

Serve: Serve warm

Food & wine pairing: This smooth, slightly sweet mousseline pairs perfectly with a lightly oaked Chardonnay (Bourgogne, Jura) or a Saint-Joseph white, whose roundness and buttery notes will bring out its creaminess.

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Celeriac and apple purée (serves 4)

• 1 celeriac (about 600 g)
• 2 apples (Golden or Reinette for a good sweet-tart balance)
• 15 cl plant-based cream (almond, soya or oat) or crème fraîche
• 2 tbsp olive oil or 30 g butter
• Salt
• Pepper
• 1 tbsp lemon juice (to lift the flavours)
• 1 pinch of grated nutmeg (optional)

Prepare the ingredients: Peel the celeriac and the apples, then cut them into small pieces.

Cook: Cook everything in a pan of boiling salted water for about 20 minutes, until the pieces are tender. You can also steam them to preserve the aromas.

Blend: Drain and blend with the cream and olive oil (or butter) until smooth and creamy.

Season: Add salt, pepper, a pinch of nutmeg and the lemon juice to balance the sweetness of the apple.

Serve: Enjoy warm.

Food & wine pairing:This smooth, slightly sweet purée pairs wonderfully with a Chenin Blanc (Vouvray, Anjou) or a dry Riesling, whose liveliness and fruity notes will enhance the balance of the celeriac and apple.