About the Recipe
This super silky anti-inflammatory celeriac purée is so tasty and packed with flavor. Use as a base and top with your favorite roast veg and protein
Ingredients
Ingredients
1 whole celeriac
1 onion
2-3 garlic cloves
1/2 tsp saffron threads
1/2 cup coconut cream
2 tbs olive oil or ghee (olive oil for vegan/dairy free or can omit altogether)
1/2 tsp turmeric (optional)
Preparation
Step 1
Infuse the saffron threads, place in small bowl with 2 tbs hot water and set aside.
Step 2
In large pot soften diced onion until opaque. Add minced garlic for 2 min.
Step 3
Add peeled and diced celeriac.
Step 4
Cover with water until just covered.
Step 5
Place lid on and simmer for 30min.
Step 6
Strain and reserve the liquid.
Step 7
Blend the drained celeriac mix with the saffron and its water, coconut cream, ghee/olive oil/butter, turmeric and season.
Step 8
Add a little of the reserved celeriac water to thin as needed.