Ingredients:
2 tablespoons butter
2 cups peeled, chopped turnip
1 cup EACH chopped apple and peeled parsnips
1 cup chopped onion
½ cup peeled, chopped celery root (celeriac)
2 cloves garlic, minced
2 cups chicken stock
1 cup half-n-half or coconut milk
1 tablespoon chopped fresh thyme leaves
Freshly ground pepper and sea salt to taste

Directions:

  1. Melt butter in a large saucepan over medium-high heat. Add the turnip, parsnips, apple, onion, and celery root. Cook for 10 minutes, or until lightly browned, stirring frequently. Stir in garlic.
  2. Add the broth and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Let cool slightly then puree in a blender until smooth.
  3. Add half-n-half, salt and pepper and cook a few minutes more until hot. Ladle into bowls.

Serves 4