Roasted Celeriac and Potato Veloute
Way back in the 90’s there was a food trend that swept through American restaurants. It seemed all the cool restaurants were combining celeriac with potatoes to create a zesty puree! I also jumped in and joined the craze during my culinary training years in New England. I even brought the concept with me to Switzerland and the first restaurant I worked at in Zürich. And I promptly received the dreaded Swiss reaction loosely translated to, ‘that’s special,’ which is polite code to say something sucks.
But I’m not giving up and I think it’s time to bring
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