Peel celeriac and cut into 1.5 cm thick slices. That works very well with the bread machine.
Drizzle slices of lemon juice (oxidation protection and lemony aroma) and place one slice each in a circular, oven-safe dish, for example a soup cup. The dia of the mold must not be much larger than that of the celery slices. Mix the cream with the spices to taste and pour in.
Bake in the oven for about 20 minutes. The cream will rise and wet the celery slices. It will then evaporate almost completely, leaving a creamy cream. The celery slices are browned as it were. In the end, they should still have bite, but also be tender.
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