Instructions

1. 1

   Peel the celeriac and potatoes and cut them into evenly sized cubes.

2. 2

   Boil in salted water for about 20 minutes until soft, then drain and let the steam escape briefly.

3. 3

   Let the butter turn golden brown in a small pot until it smells nutty.

4. 4

   Mash the celeriac and potatoes with the warm milk, stir in the browned butter and season with nutmeg and salt.