- 4 cups celery root (about 3 medium), peeled, cut into 1″ pieces
- 1 1/2 – 2 cups filtered water
- 2-4 tablespoons pasture butter (See Resources)
- 1/2 teaspoon Celtic sea salt or to taste (See Resources)
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Emily Sunwell-Vidaurri, founder and author of Recipes to Nourish, is a holistic-minded, proud homebirth mommy of two amazing daughters. She can frequently be found in the kitchen cooking from scratch with her husband, spending time with her girls and daydreaming about being an urban homesteader. She is passionate about nourishing REAL food, home cooked meals, holistic health, "green" living, vibrant wellness, essential oils, natural birthing, baby wearing + gentle/peaceful parenting. She drinks herbal tea infusions, craves kombucha and loves chocolate + homemade ice cream. Emily blogs at Recipes to Nourish, a gluten-free blog focusing on Real Food + Holistic Health. You can follow along and find her on Facebook, Pinterest, Instagram, Twitter and Periscope @Recipes2Nourish.