Image credit to: Chris McIntosh
To prepare celeriac rinse the root then use a sharp pairing knife to peel and cut it (sort of a chunky dice). Bring water to a boil in a saucepan, add celeriac to a steamer and steam on high heat for 5 minutes or until you can easily stick a the knife into one of the celeriac cubes.
Add rinsed beans, minced garlic, ghee/coconut oil, salt, pepper, lemon zest and nutmeg to a bowl. Add celeriac once cooked and blend using a immersion blender until you have a slightly chunky mash.
Put a large square of cling foil onto your cutting board, spoon up the mash and roll it up into (and with the help of) the cling foil.
Unwrap the cling foil, sprinkle fresh thyme, fresh rosemary and chili flakes all over the paté and roll it in the herbs and spices until it's fully covered. Wrap up into the cling foil again and refrigerate for at least 2 hours.
Slice up your dark bread of choice, add a small handful arugula, a few paté slices, mustard, capers and some salt and chili flakes. Eat and savor the earthy, deep, spicy and full of hope that spring is around the corner-flavor. Ps. A napkin might come in handy.