Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Heat Coconut Oil (1 tablespoon) in a large pan. Sautee the Sweet Onion (2) and Garlic (4 clove) until tender.
Step 2
Add 4 cups of Vegetable Stock (4 cup). 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 slice) with Extra-Virgin Olive Oil (1 tablespoon), followed by Fine Sea Salt (1/4 teaspoon) and Ground Black Pepper (to taste), Italian Seasoning (1/2 teaspoon), Dried Thyme (1 teaspoon), and Garlic Powder (1/4 teaspoon).
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.
Rate & Review
Tap to Rate: