Mashed celery root with garlic and thyme from Six Seasons: A New Way with Vegetables (page 341) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • joeljkp on January 18, 2022

    Very easy, very tasty. Made as written, just celery root, using the food processor. We wondered if in the future we might not like doing it mashed better, rather than pureed. This is probably my go-to recipe for a single-vegetable celery root dish.

  • nicolepellegrini on August 16, 2020

    I made the variation combining the celery root with other root vegetables (I used red skinned potatoes). It was...ok, flavor-wise, but cooking in the milk meant the milk curdles and that's just not very appealing visually.

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