This recipe is delicious, creamy, healthy and an excellent twist to a mashed potato dish to impress some family and friends.
3 Silverthorn medium to large celeriac root-bulb, peeled and cubed
8 Silverthorn garlic cloves, peeled
4 cups of chicken broth
3 Tbsp grass-fed butter
2 Silverthorn medium german butterball potatoes, cubed
1 Silverthorn medium onion, chopped
himalayan salt & pepper
In a large soup pan, add in the cubed celeriac, garlic cloves, potatoes and chopped onion. Pour in the chicken broth until all the vegetables are covered- adding in a bit more broth or water if needed and sprinkle with a generous amount of salt.
Next bring to a boil, cover and reduce heat to medium-low so that it simmers. Simmer until celeriac root and potatoes are soft (can effortlessly put a fork into).
When ready, transfer vegetables to a food processor or a bowl to use a hand mixer. Pour in 1/4 cup of the broth, add the butter and puree-adding more broth when necessary to achieve a smooth consistency.
Taste, mix in more butter and salt if desired- top with some fresh pepper, herbs and enjoy!