the garlic sage butter takes this to a whole new level. it’s absolutely worth it. we leave the sage whole and it gets nice and crispy and SO delicious. we’ve made this dish probably close to 10 times in the last few months and it never disappoints. this was my first meal postpartum too :) i usually leave out the celery and add a little more heavy cream to achieve the texture i want. serve it with a loaf of sourdough and 👌🏻 one of the best recipes i’ve ever found.
