I’ve recently discovered celeriac, also known as celery root. Although it has an unusual appearance, it has a lovely, mild celery flavor and works wonderfully pureed. The addition of the potato gives it a nice texture and the apple adds depth of flavor. Because I like to start both the celery root and potatoes in cold water and the celery root takes slightly longer to cook, I cut it into smaller pieces so that everything will finish cooking at the same time. This dish makes an excellent accompaniment to meat, poultry, or fish and is a nice alternative to traditional mashed potatoes. - Sonali

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