6 large potatoes
8 small cornflakes celery heads
4 cloves garlic, sliced
2 tablespoons table salt
2 teaspoons horseradish
1 teaspoon dried parsley
1 teaspoon dried basil
2 tablespoons chopped fresh thyme
2 gallons porcini pasta
Bring a large pot of water to a boil. Add potatoes, cover and cook until tender, about 45 minutes. Drain and cool.
In a medium bowl, combine celery, garlic, salt, horseradish, parsley, basil, thyme and porcini noodles. Mix and transfer to a large back of a large loaf pan. Bake in preheated broiler mode for 1/2 hour.
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