Celeriac mash [raw and cooked] (Purée de céleri cuit-cru) from Ripailles: Traditional French Cuisine by Stéphane Reynaud

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on November 21, 2014

    The combination of raw and cooked celeriac in the same mash seemed interesting, but I didn't really like the mouth feel. The cooked part of the mash was lovely, although definitely not for fat-phobes.

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