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Smashed Potatoes & Celeriac

by Kristina Wentzell This is really yummy!

Prep
Cook
Serves 6people
Ingredients
3
tbsp extra-virgin olive oil, divided
3
cups peeled and cubed celeriac
2
cups cubed potatoes
salt and freshly ground black pepper
1
cup chicken or vegetable stock
2
tsp lemon juice, or to taste
1
tbsp butter
Directions
1.
Warm 2 T of the olive oil in a large skillet over medium heat. Add the celeriac and potatoes, sprinkle with salt and pepper and saute until beginning to brown, 5 to 7 minutes. Add the stock and
2.
any brown bits that have stuck to the skillet (there may be a lot).
3.
Bring to a simmer and cover. Cook until the vegetables are tender, around 10 to 12 minutes. Uncover and mash the vegetables in the skillet, stirring them to soak up the pan juices. Stir in the
4.
lemon juice and the remaining 1T of olive oil.
5.
Taste for seasoning, adding more salt, pepper and lemon juice, if desired. Stir in the 1 Tb of butter. Serve hot.
6.
*optional: add in 1 diced leek

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