Instructions: Peel potatoes and celery root.

Chop the vegetables roughly and place in a pot with water to barely cover. Add the garlic and bayleaf. Cook, covered, over medium heat for about 20 minutes, until vegetables are very tender.

Drain the vegetables, and puree them with a food processor. Put the puree in a double boiler over very low heat, stir in the butter, cut into bits, and the cream, and season with pepper.

Serve with grilled or roast meats.

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