For the soup, sauté celeriac, carrots, onion, apple and garlic in olive oil without browning.
Sprinkle with saffron and flour and deglaze with veal stock. Simmer on low heat for about twenty minutes. Strain and bring to the boil again with heavy cream, season with salt and pepper. Whip with a hand mixer.
In the meantime, sauté the vegetable julienne in olive oil until golden brown. Briefly poach shrimp pieces in not too heavily salted simmering water.
Place the juliennes and shrimp pieces in the plates and add the saffron soup.
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