Prepare the celeriac by peeling thickly to remove the eyes. Peel the potatoes as well and cut both into chunks. Cool until tender in stock to cover. Drain and mouli the mash together in the usual way, then add the olive oil (instead of the more usual butter), adjusting and seasoning as necessary. When combined, add the vanilla essence and stir throughout.
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|Serving Size: 1 Serving (3775g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 270 (14%)|
|Amt Per Serving||% DV|
|Total Fat 30g||40 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 72mg||22 %|
|Sodium 3514.5mg||121 %|
|Potassium 8308.8mg||219 %|
|Total Carbohydrate 324.9g||96 %|
|Dietary Fiber 30.3g||121 %|
|Sugars, other 294.7g|
|Protein 88.3g||126 %|
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Calories per serving: 1923
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