Potato and celeriac puree

500g (1lb) large floury potatoes 1 medium celeriac root 2 garlic cloves 25g (1oz) unsalted butter 2 tbsp creme fraiche Salt and pepper Method: Peel the potatoes and celeriac and cut into chunks. Chop the garlic clove finely. Bring all to the boil in lig

500g (1lb) large floury potatoes 1 medium celeriac root 2 garlic cloves 25g (1oz) unsalted butter 2 tbsp creme fraiche Salt and pepper Method: Peel the potatoes and celeriac and cut into chunks. Chop the garlic clove finely. Bring all to the boil in lightly salted water and simmer until soft. Drain well, then mash with the butter and creme fraiche. Season with black pepper to taste.


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