1 Celeraic Root, peeled and diced into 1/2″ cubes

2 cloves Garlic, diced

1/4 White Wine

2-3 tbsp. Mushroom Broth (or other stock)

2 tbsp. Gordy’s Cherry Pepper Spread

Olive Oil

Sea Salt + Black Pepper, to taste

Heat oil in a skillet over medium-high heat, then add garlic. Sautee 3-5 minutes until fragrant, then add celeraic, sea salt, and black pepper to taste. Sautee 5-7 minutes, letting celeraic fry slightly.

Deglaze the skillet with wine, add mushroom (or other) broth, and reduce heat to medium-low. Cover and sautee 20-25 minutes, until tender, adding more broth if needed during the cooking process.

Transfer celeraic to a medium bowl, and add Gordy’s Cherry Pepper Spread. Mix well, then mash to desired consistency with a masher or the back of a large spoon. Serve warm.