Preparation time: 35 minutes


1 tablespoon MCT oil / coconut oil / olive oil

½ large fennel (diced)

½ white onion (cut into pieces)

1 tablespoon olive oil

1 piece of celeriac (about the size of a grapefruit)

organic vegetable stock

white pepper

Parsley oil

A handful of parsley

60 ml olive oil


1 teaspoon lemon juice

Preparation method

Stew the onion in oil in a large pot (on medium heat) for about 5 minutes until cooked. Add the fennel and stew for about 12 minutes until it begins to caramelize. Add the celeriac, pepper and stock. Turn up the heat and bring everything to the boil. Turn the heat down again, cover and simmer for about 15 to 20 minutes until the celeriac is tender. Leave to cool and mix in the blender. Finish with the parsley oil (mix all the ingredients you need for this).

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Jana has made her passion her profession: writing. Transforming trends, DIY, advice or tips & tricks about health in a blog or social media post is a must on her satisfying to-do list.

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