Apple-Scented Celery Root Purée (AIP-Friendly)

Celery root, also known as celeriac, is as gnarly-looking as it is tasty. Whenever I buy it at the grocery store, without fail, the checker asks me, "what do you do with this?" I am always eager to share it with people. This unfairly ignored, yet luscious, root vegetable has gotten the short shift in American kitchens, and we should bring it back! It's versatile and available during cooler months. I like celery root best during late winter/early spring. It can be made into the classic, slaw-like, French celery root remoulade, you can roast it or saute it in cubes, or you can make this amazing apple-scented celery root purée. This side dish lends itself well to pork and chicken, think of it as a replacement for mashed potatoes. It's very rich, earthy, and slightly sweet. This recipe makes 4-6 servings.

Inspired by Ina Garten's Celery Root & Apple Purée

Ingredients
1/4 c coconut oil
1 c chopped yellow onion
2 lb celery root, peeled and diced into 1/2" cubes
8 oz turnips, peeled and diced into 1/2" pieces
1 lb apples, peeled and diced into 1/2" pieces (or 1 c homemade apple compote)
Sea salt 
Freshly ground black pepper (omit for AIP)
1/2 c apple cider vinegar
1/2 c filtered water
1/4 c coconut cream

Directions

1. Heat the coconut oil in a wide, shallow pot or Dutch oven over medium heat. Add the onion, celery root, turnips, apples (or apple compote), 1 tsp salt, and 1/2 tsp. pepper (if using). Sauté, stirring occasionally, until beginning to soften.
2. Add the apple cider vinegar and water, bring to a simmer, and cover. Cook until celery root pieces are soft and cooked through (about 30 minutes). If at any time the pot is looking dry, add a splash of water or apple cider vinegar. If there excess liquid in the pot when the celery root is finished, let the mixture simmer, uncovered, until the liquid has evaporated.
3. Using a food mill, food processor, or hand mixer, puree the mixture until mostly smooth, but leave a little bit of texture.
4. Stir in the coconut cream and season with sea salt to taste.