Summary

Ingredients

• 800 g potato (s)
• 400 g celeriac
• 1 onion (s)
• 500 ml vegetable stock
• 2 tablespoon butter
• 2 tablespoon horseradish
• salt and pepper
• parsley
• oil

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Instructions

1. Peel the potatoes and celery and cut into pieces. Sweat the diced onion in a little oil. Then add the stock and the cubes and cook everything until cooked. Drain and collect the broth.
2. Mash the vegetables and stir in the butter and horseradish, adding some of the broth again if necessary. Season with salt and pepper and serve with chopped parsley.