Yield: Yields about 3 quarts
The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.
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Make Ahead Tips
The soup may be made up to 3 days ahead and refrigerated; reheat gently before serving. You can also freeze the soup for up to 1 month.
Simple, straight forward. 10/10 EXCELLENT AS IT IS: sweet but not overwhelming, velvety, intriguing. I decorated with a swirl of coconut milk.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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