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

1.5 tablespoons of melted coconut oil. Turn out on the parchment paper lined baking sheet and bake for 10-15 minutes, until easily pierced and slightly golden brown.

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 two patties.