- 4 cups celery root (about 3 medium), peeled, cut into 1″ pieces
- 1 1/2 – 2 cups filtered water
- 2-4 tablespoons pasture butter
- 1/2 teaspoon Celtic sea salt or to taste
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Emily Sunwell-Vidaurri, founder and author of Recipes to Nourish, is a water kefir and chocolate loving, holistic-minded homebirth mommy of two little loves, and wife to one handsome cowboy. She’s a real foodie, passionate about nourishing home cooking, lover of seasonal food, advocate of "green" living and essential oils and daydreams about being an urban homesteader. Emily blogs at Recipes to Nourish, a gluten-free blog focusing on Real Food + Holistic Health.
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