Cream of celeriac

For 4 people
1 celeriac
2 or 3 small potatoes (or 1 large)
aromatic salt
100% vegetable cream (optional)
extra virgin olive oil (to serve)

This velvety version is intentionally very light: for an even more detox you can also omit the oil, instead if you want a richer dish you can add some vegetable cream when cooked, so as to make it more creamy.
To flavour further enriching this cream you can also fry before cooking the vegetables.

Clean the celery root and cut it into cubes.
Peel the potatoes and cut them into cubes.
Pour everything into a pot, cover with water (about a couple of fingers over the vegetables), season with salt and herbs and cook over medium heat for about 30 minutes.
When the vegetables are thoroughly cooked, blend everything well and serve hot with a drizzle of olive oil cold pressed: in this way you will elate the best perfume of this delicate velvety.