Celery Root Cream with Broccoli and Croutons

Method

1. Clean and peel the celery root, then cut it into small pieces (shape doesn't matter as it will be blended).
2. Slice a small onion thinly. Add a drizzle of olive oil to a pot, heat it, and sauté the onion.
3. Add the celery root pieces to the pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until the celery root is tender.
4. While the celery root cooks, boil the broccoli rabe until tender. Drain and chop roughly.
5. In a separate pan, heat a drizzle of olive oil and add a whole garlic clove. Once fragrant, add the chopped broccoli rabe, season with a little salt, and sauté briefly.
6. When the celery root is fully cooked, remove from heat and blend it into a smooth cream.
7. To serve, place some of the sautéed broccoli rabe in bowls, pour the celery root cream over it, top with whole wheat croutons, and drizzle with raw olive oil. No cheese needed.