Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.

To peel celeriac, slice each end off so you have a flat place to sit it firmly on the cutting board. Slice the peel off in long strokes with the knife, from the top to the bottom. Chop the celeriac into small ¼ inch chunks. Toss with 2 tablespoons of melted coconut oil. Turn out on the parchment paper lined baking sheet (leave room to place the sweet potato packet).

To make the sweet potato…cut the sweet potato in half, and then again into 2” squares. Get two sheets of foil. Lay the sweet potato chunks on foil, drizzle with 2 tablespoons olive oil and then place the second sheet on top. Seal up the edges to create a sealed pack. Place next to the celeriac on the baking sheet.

Bake for 15 minutes, until celeriac is easily pierced and slightly golden brown. Remove the baking sheet. Place the sweet potato packet back on the rack and continue to cook for 10 more minutes until is easily pierced with a fork.

While the potatoes are cooking, make the patties…mix ground beef, roasted celeriac, GF bread crumbs, eggs, chives, garlic infused olive oil, mustard, Italian herb mixture, paprika and a generous pinch of sea salt and pepper together with your hands.

Heat a large skillet over medium high heat and add 2 tablespoons coconut oil. Form patties with your hand and pan fry for 5-7 minutes on each side, until internal temperature reads 165 degrees. Set aside.

In the same pan, turn the heat down to medium and gently wilt the watercress, sautéing for 1-2 minutes. Combine the olive oil, champagne vinegar, sea salt and pepper and drizzle over the wilted. watercress.

To serve: Divide the sautéed greens among the plates, topping each with ½ cup sweet potato.