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Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
Total time:  1 hour


  • 2 tablespoons lemon juice
    1 celery root (about 1 pound)
    4 medium potatoes, peeled
    4 cloves garlic, peeled
    1/2 cup whipping cream
    2 tablespoons butter
    salt and pepper to taste
    1/4 cup chopped fresh parsley


  • Fill a large bowl with ice water and add lemon juice. With sharp knife, peel celery root; cut into 2-in chunks, dropping them into the water and lemon juice as you go. (This stops the celery root from discoloring.)
    Cut potatoes into 2-in chunks. Drain celery root. In large saucepan, combine celery root, potatoes, garlic and enough water to cover them. Bring to boil. Reduce heat to medium-low; cook, covered, 20 minutes or until celery root and potatoes are very tender. Drain well; return vegetables to saucepan. Place over low heat to dry out slightly, shaking saucepan occasionally.
    Heat butter and cream in small saucepan; transfer to large bowl. Add vegetables to cream mixture and cream until smooth and creamy. Season with salt and pepper to taste; stir in parsley.
    Transfer to heated serving dish; serve immediately.
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on The World Cuisine

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