Preheat the oven to 200 Degrees. Cut the celeriac into 1inch pieces and place on to a baking tray. Coat the celeriac with olive oil and season with salt and pepper. Roast for around 35-40mins until there is a little caramelisation but they aren't burnt. They should be easily passable with a knife

In a large saucepan, heat the oil over a low heat. Add the onion with a pinch of salt and cook till softened, add in bay leaves. Once softened add in garlic and cook for 1 min more

Pour in the stock, bring to the boil. Then add in the roaster celeriac

Stir in the cream and allow to come up to heat. Then take the saucepan off the heat and blend with a stick blender until you have a thick and smooth consistency

To serve, top with a drizzle of truffle oil and nuts. Serve with toasted crusty bread