2 leeks, sliced
4 cloves of garlic, diced
2tbsp of organic extra-virgin olive oil
1tsp of sea salt
4 celeriac, peeled and cubed
¼ cup of organic butter
½ cup of almond milk
- Preheat oven to 400F.
- Slice leek into thick slices and place on cookie tray with the diced garlic. Dizzle olive oil over leeks and sprinkle with sea salt. Roast in oven for 20mins.
- Boil celeriac in water in pot until soft for about 10mins. Drain water and add celeriac to blender.
- Add the leeks, garlic, butter, almond milk to blender and blend until smooth.