- 1 celery root
- ¼ coconut milk
- 2-4 pats of butter or ghee
- Salt and pepper to taste
- Garnish with sautéed red onion (optional)
- Coconut oil or olive oil for greasing
Cut off the weird looking roots and peel the celery root.
Cut into roughly two inches squares.
Add the squares to a sauce pan with 2 cups of water and boil until tender about 15 minutes.
Drain water and put all the celery root squares into a blender along with coconut milk, butter and pulse blend until you have the consistency of mashed potatoes. Add more coconut milk or butter if desired.
Cut a few slices red onion and sauté in a greased sauce pan for a few minutes until translucent or slightly overcooked if you like them crunchy.
Garnish the top of the blended celery root.