1 Tbsp butter, ghee or coconut oil
1 T olive oil
1 small red onion
2 cloves garlic, minced
12 ounces celery root
8 ounces white sweet potato or orange sweet potato
1 large flavorful apple ie- pink lady, honeycrisp, granny smith, peeled, cored and diced
2 cups water
2 cups vegetable broth and more as needed
1 bay leaf
few sprigs fresh thyme
sea salt, pepper
optional: coconut milk
chopped parsley

In a heavy pot melt the butter and oil over medium heat. Add the onions and cook a few minutes. Add garlic and sauté 1 minute. Stir in celery root, sweet potato and apple and cook 5 minutes.

Add water, stock, bay leaf, thyme and salt and pepper

Cover and simmer for about 20-40 minutes until all are tender.

Discard bay and thyme and puree in a food processor or blender or with an immersion blender. Return to pot and add more stock or water as needed to get the consistency you desire.  You can use some coconut milk as well if desired. Re-season. Garnish with chopped parsley.

Also good garnished with pepitas and cilantro.

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