There is no way I’ll feel compelled to go back to the white potato after today’s recipe. I’ve skinned, chopped and cooked celeriac (celery root) in butter with a dash of salt and pepper. That’s it. The great thing about celeriac is that it softens quickly – within 2-3 minutes of cooking – and develops the same texture, taste and appearance of regular hash browns. So what’s stopping you? You cut so many corners with this lower-carb, healthier alternative to morning comfort, that adding a bit of butter isn’t a setback. Enjoy!