Turnip Velouté with Coconut Milk and Turmeric Purée | Edible Bozeman

Ingredients

• 3 tablespoons avocado oil
• 5 white turnips, peeled and large diced
• 1 medium leek, halved, cleaned, and sliced
• 1 small celeriac, peeled and small diced*
• ¼ cup unsalted butter
• 1 large clove garlic, peeled and rough chopped
• 1 tablespoon fresh ginger
• ½ stalk lemongrass, smashed
• 6 sprigs fresh thyme
• 2 medium golden potatoes, peeled and medium diced
• 3 cups water or chicken stock
• 2 (14-ounce) cans organic coconut milk
• Salt to taste
• 2 tablespoons olive oil
• 4 tablespoons fresh turmeric, peeled and chopped
• 1 clove garlic, smashed
• 1 teaspoon fresh ginger
• 1 shallot, peeled and sliced
• ⅛ cup celery leaf (or celeriac leaf and stem—see*)
• 1½ cups water
• 2 tablespoons honey
• 1 tablespoon white balsamic vinegar
• ⅛ teaspoon xanthan gum
• 2 tablespoons Ultra-Tex 3*
• Salt