Crushed Roots with Herbs
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
1/4 packed cup coriander leaf, chopped
1/4 packed cup parsley, chopped
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.
Cook for approximately 20 minutes until tender.
Drain and leave in the pan with the lid on for a minute or two to evaporate as much excess water as possible.
Add the fat and using a potato masher, roughly crush the vegetables until rustic and still quite chunky.
Stir in the herbs, check to see there is enough salt for your taste and serve.