3 MEDIUM SIZED CELERY ROOTS PEELED
2 SMALL POTATOES
1 WHITE ONION
3 ΜΕDIUM SIZED TURNIPS
2 CUPS COLD WATER
PINCH OF THYME
PINCH OF OREGANO
PINCH OF CORIANDER
PINCH OF SEA SALT
SLICE OFF THE OUTSIDE OF THE CELERY ROOT, YOU COULD TRY A PEELER BUT I THINK ITS BEST WITH A LONG SHARP KNIFE.CUT THE PEELED CELRY ROOT IN SMALL PIECES. WASH THE SKIN OF THE POTATO AND THE TURNIPS AND CUT THEM UP IN SMALL PIECES. SAUTEE THE ONION LIGHTLY IN THE POT AND ADD THE REST OF THE INGREDIENTS WITH THE WATER JUST COVERING THEM. ADD THE HERBS.PUT THE TOP OF THE POT ON AND COOK IN A MEDIUM HEAT FOR 30-40 MINUTES UNTIL ALL INGREDIENTS ARE SOFT , YOU MAY NEED TO ADD A LITTLE BIT OF WATER AS YOU GO ALONG. ONCE ITS COOKED BLEND UNTIL IT IS CREAMY. GARNISH WITH CRACKED BLACK PEPPER, FRESHLY CHOPPED PARSLEY, AND EXTRA VIRGIN OLIVE OIL!