Crushed Roots with Herbs

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Serves: 6


  • 650g (5 medium) carrots, chopped into 1/2 inch rounds

  • 900g (1 large) celeriac, peeled and chopped into 1 inch pieces

  • 2 tbsp coconut oil

  • salt

  • 1/4 packed cup coriander leaf, chopped

  • 1/4 packed cup parsley, chopped


  1. Put the carrots into a large pan and the celeriac on the top. Half cover with filtered water, put a lid on the pan and bring up to a simmer.

  2. Cook for approximately 20 minutes until tender.

  3. Drain and leave in the pan with the lid on for a minute or two to evaporate as much excess water as possible.

  4. Add the fat and using a potato masher, roughly crush the vegetables until rustic and still quite chunky.

  5. Stir in the herbs, check to see there is enough salt for your taste and serve.