Place the turnips and celery root on two baking sheets. Sprinkle with the olive oil, salt and pepper. Place in the oven for about 20 to 25 minutes until fork tender.
Meanwhile cook the bacon in the skillet until crispy. Drain on a paper towel, reserving the bacon grease in the skillet.
Cook the onion in the reserved bacon grease until caramelized. Drain add to the bacon.
In the remaining bacon grease wilt the kale, and set aside.
When the turnips and celery root are tender put into a food processor, with the steel blade, season with salt and pepper. Add the coconut milk, chicken stock, and butter. until it is the consistency of mashed potatoes.
Add the onion and bacon. Pulse a couple of times to incorporate into the puréed vegetables.
Put into a bowl and stir in the kale.
Garnish with the green onions, if desired, and serve.*
*You can make this ahead of time, and put in a double boiler on top of the stove to keep warm until ready to serve.
Here are some organic ingredients you can use in this recipe. For me a double boiler is a must have. It was the first cooking pot I purchased when I first started equipping my kitchen when I was in my early twenties.