- 1 medium celery root, peeled, cut into ½ inch cubes
- 1 medium cauliflower, cut florets from head, roughly chopped
- 3 cloves garlic, diced
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup coconut milk
- 1 tablespoon Fatworks Ghee or Fatworks Lard
- Dried herbs for garnish: oregano, thyme or bay leaves
- Salt and pepper to taste
Prep time: 10 minutes
Cook time: 40 minutes
Leaf Lard, Pure Lard
Gluten Free, Keto, Paleo Friendly, Whole30
In a medium pot or dutch oven over medium heat, place celery root, cauliflower, garlic, salt, garlic powder, and coconut milk. Bring coconut milk to a gentle boil, then reduce heat and add lid; coconut milk should be at a low simmer for 25-30 minutes, or until celery root easily falls apart.
In the medium pot or dutch oven, mash with a masher, a food processor or even a fork. The softer the celery root, the easier the mashing. I used a masher because the celery root was soft and pliable.
After a few mashes or whirls in the food processor, add butter. Continue until your desired consistency is reached — chunky or smooth — whichever you prefer!
Garnish with dried herbs, salt & pepper to taste — enjoy!