INGREDIENTS
a celeriac, two potatoes, salt, extra virgin olive oil, pepper.
PROCEDURE
wash and peel the celeriac and potatoes. Cut into slices and cook in a pan with two to three glasses of water and a pinch of salt for about 20 minutes, over low heat and with a lid. Blend everything or pass through a food mill, add the oil and any other salt or pepper. If necessary, save a few slices of celeriac to consume whole. This mash is excellent accompanied with rustic polenta and aged cheese... but also “as is” served hot.