-Peel 1 celery root then cut into 1/2 inch pieces.
-Heat 2 TBS coconut oil over medium-high heat in a medium saucepan.
-Add the celeriac and sauté for about 3 minutes.
-Cover the pan and lower the heat to medium-low, cook for 10 minutes.
-Then add the following:
3⁄4 cup chicken stock
3⁄4 cup full-fat coconut milk
1 tsp fresh thyme leaves
2 garlic cloves, minced
-Season to taste with sea salt and pepper.
-Stir well and cover, then bring to a boil.
-Reduce heat to a simmer and cook for 10 minutes, until the celeriac is nice and tender, stirring once or twice in-between.
-Transfer the celeriac and liquid into a food processor and purée until smooth.