I have a question about the recipe "Michel Guérard's Celeriac Purée" from Genius Recipes. What can I do to adapt this for the lactards in my family? Lactaid makes everything too sweet. Do you think simmering in goat's milk would work?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)