There’s nothing like the rich flavor of these potatoes laced with the heady, earthy fragrance of celery root.
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This had terrific flavor and complimented our halibut meal nicely. I'm dairy-free so I liked that the puree was thinned with a little of the cooking water rather than milk or cream--it still had a nice creamy texture. I used 2 Tbs of olive oil instead of butter. I think I'll add some veggie broth, an apple, some toasted walnuts and maybe a little curry to make soup from the leftovers.~@ResrcfulKitchen
I love using the cooking water to loosen the mixture in place of cream. It highlights the lovely flavor of Yukon Gold potato and celery root rather than masking them.
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