Clean the celeriac and cut it in big cubes. Then bind the hay together with some cooking rope. Do this so you don’t need spend ages removing the hay once the cream needs to be blended. Then transfer it into a pan and also add the cleaned & chopped celeriac. Cover it with the vegetable broth, the cream and the salt.
Now take a piece of parchment paper and keep on folding it in half on the same corner for four to five times. Put the point in the middle of the pan and then cut the remaining parchment paper off on the edge of the pan. Then also remove the point. Now fold it open and lay it on the celeriac. Let this simmer till the celeriac is cooked. If you don’t put the parchment paper on top the liquid will be vaporized before the celeriac is cooked. Once 90% of the liquid is gone remove the parchment paper and the hay.Â
Transfer it into a blender and blend it till smooth. Once it’s smooth add a touch of Xanthan powder and blend it for another minute. This will prevent the cream from splitting. You can keep the cream for a day of three in your fridge and in your freezer for a couple of months.
