Celery Root Purée
Serves: 2–3
  • 2–3 celery roots, peeled and medium diced
  • 3 Tbs coconut cream (if using canned coconut milk, the cream is the thick part at the top of the can)
  • 3 cloves garlic, roasted
  • salt to taste
  1. Bring a large pot of water to a boil. Add the celery root to the water, reduce heat, and simmer until tender.
  2. Drain and add celery root and remaining ingredients to a high speed blender or food processor. Blend until smooth, careful not to over blend.
  3. Taste and adjust salt level as needed.
Recipe by Bauman College at https://baumancollege.org/natalie-wells/