Creamy Celery Root and White Bean Soup

Peel celery root and cut into ½" cubes. Transfer to Suvie pan with 1 cup water, 2 cans white beans (with liquid), 3 tbsp butter, ½ tsp kosher salt, ½ tsp ground black pepper, 2 peeled garlic cloves, and 1 large sprig thyme. Press down on celery root to submerge in water. Place in the top zone of Suvie.

Place dinner rolls in a second Suvie pan. Cover with aluminum foil or with the Suvie sheet pan. Place pan in the bottom zone of Suvie. → Hold the Tap to Scan tag to the logo on the appliance. Bottom Zone: Roast at 300°F for 10 minutes. Top Zone: Roast at 400°F for 60 minutes.

Meanwhile, drain and rinse ¼ cup capers in a fine mesh sieve and pat dry with paper towels. Transfer capers to a medium microwave safe bowl with ⅓ cup oil. Microwave on high for 2 minutes, stir, and microwave for 2 minutes more.

Carefully remove bowl from microwave. With a slotted spoon, transfer capers to a paper towel lined plate. Set oil aside to cool before stirring in 1 tbsp minced fresh parsley.

Remove celery root mixture from Suvie. Remove and discard thyme sprig. Transfer contents to a blender. With lid firmly in place, puree on high until smooth. Season to taste with salt and black pepper.

Ladle soup into bowls. Drizzle reserved parsley caper oil over each serving and garnish with crispy capers. Serve with warm rolls on the side, brushing with extra herb oil and seasoning with salt if desired.