Sauteed Celery Root

Celery root

Spelt flour

Organic coconut milk

Sea Salt

VCO (virgin coconut oil) for sauteing

Peel celery root and cut into discs, approximately 1/2 thick.  Bread with coconut milk and spelt flour.  Sprinkle with Celtic sea salt.    Saute in VCO at low heat, turning many times.  It takes about 20 minutes.   For variations, add your favorite herb.  This is delicious.

Recipe: Joan Lulich