Chop up the celery root and carrots into uniform pieces and boil until tender, drain

Mash the celery root, carrots, half and half, nutmeg and chosen spice (I don't have a masher and used an immersion blender, which I bought solely because it's purple, so now I use it for everything)

Spoon mixture into serving dish(es)

Mix together the cheese, almond flour, olive oil and almonds and spoon on top of root mixture

Bake for 10 minutes or until browned on top