Directions

1. Peel the celeriac. Cut it into slices, 2 centimeters thick. Cut each slice into 6 wedges and round the tip. Save the celeriac trimmings for the mash. Place the celery segments in a large saucepan. Add the 350 milliliters of orange juice, the butter, and the thyme. Cook over low heat for 20-25 minutes until tender; set aside in juices.
2. Put the celeriac trimmings in a pan. Cover with milk, add the bay leaf, salt, and cook over low heat for about 25/30 minutes so that the celery is tender. Remove the bay leaf. Using a blender, mix and gradually add the milk that was used for cooking so that the mash is creamy. Adjust the seasoning and add a little lemon juice. Set aside.
3. In a saucepan, reduce the port until you get a syrupy consistency. Add 6 tablespoons of orange juice, filter, and let it reduce a bit so that the sauce coats the spoon.