celery root

Ingredients 100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes 1 medium celeriac, peeled and cut into pieces whole sea salt 6 tablespoons extra virgin olive oil Himalayan salt, just enough to taste 400 ml filtered water (you can use all or part of the leftover cooking water you used to […]

Posted in: autumn,gluten-free,lunch-box,savoury,soups,vegetables,winter

Tagged as: black pepper, celeriac, celery root, chestnuts, extra virgin olive oil, hazelnut oil, Himalayan salt, oat milk, parsley

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