Cooking Instructions
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Step 1
Heat
Coconut Oil (1 Tbsp)
in a large pan. Sautee the
Sweet Onions (2)
and
Garlic (4 cloves)
until tender.
Step 2
Add 4 cups of
Vegetable Stock (4 cups)
. You may need to transfer to a large soup pot at this point.
Step 3
Add chopped
Celery Root (2)
and
Bartlett Pears (2)
. Bring to a bowl and then let simmer on low for 15-20 minutes until the celery root and pear is tender.
Step 4
Using an immersion blender or stand up blender blitz the ingredients until you've reached your desired texture. Add thyme and season to your liking.
Step 5
Preheat oven to 350 degrees F (180 degrees C).
Step 6
Cut Gluten Free Bread (4 slice) into bit sized cubes and place into a mixing bowl.
Step 7
Drizzle
Gluten-Free Bread (4 slices)
with
Extra-Virgin Olive Oil (1 Tbsp)
, followed by
Fine Sea Salt (1/4 tsp)
and
Ground Black Pepper (to taste)
,
Italian Seasoning (1/2 tsp)
,
Dried Thyme (1 tsp)
, and
Garlic Powder (1/4 tsp)
.
Step 8
Bake for 10-15 minutes. Be careful they don't burn. Check at 10 minutes and they are done when they are crispy and golden brown.
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