Thinking of subbing some leftover celeriac/potato puree (possibly with adjustments for texture) for the mashed potato in this recipe: https://food52.com/recipes...
Merrill suggests serving it with a poached egg, and while that's a very nice idea, lately I'm a little "stick a poached egg on it"-ed out. I was thinking maybe a little dipping sauce, something with a little bite and/or brightness to it to balance out all the butter and cheese and starch, but I'm kind of stuck there. Not sure if something tomato-based would work...thoughts? Suggestions?
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