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In the Abel & Cole Cookbook there’s a rather fab recipe for celeriac whipped up with mascarpone. Turns out that the same treatments works on pretty much any root.
Delicious served with a roast dinner, alongside fish or you can turn into a soup by adding a rich stock, or a dip by adding lots of spices, herbs and a scattering of seeds or nuts. (It's also a lovely way of introducing babies to root veg - just skip the spice.)