Peeled celery root cut into medium cubes, pour milk and cook until soft. Throw a third of the cubes into a colander. Transfer the rest of the celery to a blender with a small amount of milk in which it was boiled. Grind. With the remaining milk from cooking, adjust the desired density of the sauce. Salt and pepper to taste.
Boil mini-potatoes in their skins until soft, cool slightly, peel, cut in half, fry in oil until golden brown.
Cut the carrots into cubes (the size of celery) and fry in oil or deep-fry until golden brown. Transfer to paper towels to get rid of excess oil.
Cut the pulp of white bread for toast into cubes (the size of vegetables) and dry in the oven.
Pour coconut sauce into deep bowls, top with a mix of carrots, celery root, arugula, corn lettuce and croutons, next to mini-potato halves. Top with arugula and lettuce. Sprinkle the salad with seeds and garnish with drops of balsamic cream.