-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.