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Ingredients
  • 2 cups rutabaga chunks (about 1-inch pieces)
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 sweet potato, preferably white, cut into 1-inch chunks
  • 1 small celeriac (celery root), peeled and cut into 1-inch chunks
  • 2 tablespoons butter or ghee
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 ½ teaspoon chopped fresh thyme or oregano
  • ¼ cup heavy cream
  • 1 teaspoon salt
  • ¼ teaspoon ground white pepper
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