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1 large celeriac, peeled and chopped into large pieces 2 slices of lemon rind 4 sprigs lemon thyme 2cm piece of horseradish, grated (optional) ¼ cup cream ¼ cup milk 1 tablespoon butter Salt and pepper
• Place celeriac, lemon rind, lemon thyme in boiling salted water • Cook for approximately 10 – 15 minutes or until soft • Drain and remove rind and thyme sprigs • Add cream, milk and butter • Mash or blend with a stick blender until smooth • Season with salt and pepper • Garnish with lemon thymeServe with Osso Bucco.
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