Serves 4
Prep time 10 minutes
Cook time 40 minutes
Ingredients:
4.5 pounds Celery Root
1 pound Leeks (sliced, just the white part)
~15 Fresh sage leaves
4 Cups Water
3 tablespoons Coconut cream
4 tablespoons Extra virgin olive oil
2 teaspoons Ground nutmeg
Salt and pepper TT
1 big handful Hazelnuts
Instructions:
- Slice just the white part of leeks
- Peel celery root. Discard the peel
- Cut celery root in to small bite size cubes
- Take sage off the stems, keeping just the leaves to work with
- In a pot, on a medium heat add olive oil, 5 sage leaves and leeks
- Cook leeks until golden, adding a bit of water to ensure they don’t dry or burn when necessary
- Add celery root, stir and add 1 teaspoon of salt. Cook for 10 minutes, stirring often
- Add water to pot and cover. Cook about 40 minutes
- Toast hazelnuts on a non stick pan stirring constantly to ensure they dont burn. Chop
- Slice the rest of your sage leaves
- When celery root is cooked, blend in a blender or a food processor until smooth
- Add cream, nutmeg and salt and pepper TT
- Transfer to a bowl and top with toasted hazelnuts, some sliced sage, a couple cracks of pepper and a bit of raw extra virgin olive oil
