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Nutrition: per serving

  • kcal308
  • fat13g
  • saturates7g
  • carbs43g
  • sugars5g
  • fibre9g
  • protein7g
  • salt0.52g
    low

Method

  • step 1

    Put the potato, celeriac and garlic in a pan of cold water, place over a medium heat and cook for 20-25 mins until tender. Drain, mash, then stir in the double cream and butter.

  • step 2

    Season to taste, stir through the spring onions and serve with a knob of butter on top.

Recipe from Good Food magazine, March 2010

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Overall rating

A star rating of 4.7 out of 5.7 ratings
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