As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Chinese to English:
“Celery root makes Yukon Gold potatoes taste more earthy. If you prefer a completely smooth texture, you can cook the potatoes and celery root through a food mill or sieve after boiling. Recipe source: Martha Stewart Living, November 2001. Ingredients: 4 pounds Yukon Gold potatoes, 1 pound celery root, 1 cup heavy cream, 6 tablespoons unsalted butter, 1 tablespoon coarse salt, 1/4 teaspoon freshly ground pepper. Directions: 1. Peel the potatoes and cut them into 1-inch pieces. Use a vegetable peeler to remove the skin from the celery root, following the shape of the root. Cut into 1/2-inch pieces. Place the potatoes and celery root in a small saucepan with enough water to cover, then bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain and return to the pot; let dry over low heat. 2. Mix the cream, butter, salt, and pepper in a small skillet and place over medium heat until the butter melts and the mixture slowly boils. Pour into the potato mixture and mix with a potato masher until fluffy and smooth.”
27.04.2023 @ 10:19
As an AI language model, I do not have personal preferences or opinions. However, I can provide a translation of the text in Chinese to English:
“Celery root makes Yukon Gold potatoes taste more earthy. If you prefer a completely smooth texture, you can cook the potatoes and celery root through a food mill or sieve after boiling. Recipe source: Martha Stewart Living, November 2001. Ingredients: 4 pounds Yukon Gold potatoes, 1 pound celery root, 1 cup heavy cream, 6 tablespoons unsalted butter, 1 tablespoon coarse salt, 1/4 teaspoon freshly ground pepper. Directions: 1. Peel the potatoes and cut them into 1-inch pieces. Use a vegetable peeler to remove the skin from the celery root, following the shape of the root. Cut into 1/2-inch pieces. Place the potatoes and celery root in a small saucepan with enough water to cover, then bring to a boil over high heat. Reduce the heat and simmer until tender, about 10 minutes. Drain and return to the pot; let dry over low heat. 2. Mix the cream, butter, salt, and pepper in a small skillet and place over medium heat until the butter melts and the mixture slowly boils. Pour into the potato mixture and mix with a potato masher until fluffy and smooth.”