Guest guest Posted June 14, 2008 Report Share Posted June 14, 2008 Celeriac Mash 400 g (14 oz) spunta -OR- sebago potatoes, peeled 1 kg (35 oz) celeriac bulb, trimmed, peeled 20 g (3/4 oz) vegan margarine 2 teaspoons dijon mustard 1/4 cup milk alternative 1. Cut potato and celeriac into 3 cm (1 1/4 " ) pieces. Cook in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. 2. Return to pan over low heat. Add margarine, mustard and milk alternative. Mash. 3. Season with salt and pepper. Serve. Serves 4. Quote Link to comment Share on other sites More sharing options...
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