Preheat oven to 350ºF. Assemble immediately after slicing celeriac to avoid discoloration. Combine double cream/crème fraîche, wine, garam masala salt and pepper to taste. Set aside. Line the bottom of a greased gratin dish with the slices of celeriac. Pour spiced cream over the celeriac, covering completely. Cover with foil and bake for about 40 minutes. Remove foil and bake for about another 20 minutes until tender and golden. Let rest to set before serving. Can also be served chilled or reheated. Variation: omit garam masala, and instead use a smattering of fresh herbs, such as dill, chives, thyme, and parsley. Or, omit garam masala and add several ounces of sharp cheddar cheese and a teaspoon or two of a blend of ground, smoked chili peppers and cumin. A few splashes of hot sauce will do, too.