Ingredients
- 2 large celery root (about 3 pounds)
- 6 garlic cloves, peeled
- 1 bay leaf
- 10 sprigs fresh thyme
- 1 teaspoon sea salt
- 1 lemon, zested and juiced (about 2 tablespoons of juice)
- 1 (13.5-ounce) can coconut milk, unsweetened
- ½ cup filtered water
- 2 tablespoons ghee, melted (or sub coconut oil)
- ¼ teaspoon freshly ground black pepper
- Pinch cayenne pepper (optional)
Method
Step 1
Prepare the celery root by trimming away any stalks and leaves (save for later use), removing the bottom, and peeling the skin. Then cut into ½-inch cubes and place the cubes in cold water to prevent browning.
Step 2
When the remaining ingredients are ready, transfer the celery root to a pot along with the garlic, bay leaf, thyme springs, salt, lemon zest, lemon juice, coconut milk, and water.
Step 3
Place a lid on the pot, slightly off-kilter to allow steam to release, and braise the celery root on low-medium heat for 1 hour or until the celery root is tender.
Step 4
Remove from heat and strain all liquids using a colander, saving about ⅓ cup of liquid. Discard the bay leaf and thyme sprigs.
Step 5
Mash the celery and garlic in the pot using a food mill or a potato masher until smooth.
Step 6
Add the ghee and some of the saved liquid to the mash, stir to combine, add more of the liquid as needed but add slowly to avoid it becoming too watery. Return to the heat for 2 minutes until hot.
Step 7
Serve immediately and top with freshly ground pepper, cayenne (if using), and chopped celery leaves.
Nutritional analysis per serving: Calories: 200, Total Fat: 9g, Saturated Fat: 6g, Cholesterol: 16mg, Sodium: 865mg, Carbohydrates: 29g, Fiber: 6g, Sugars: 5g, Protein: 5g, Net Carbs: 18g
