Cauliflower & Celery Root Purée
It’s very rare when a main course doesn’t require a side dish. It can be some bread, vegetables, pasta, rice or simply a salad. It just completes the meal. The most popular sides are Mac and Cheese, Mashed Potatoes, a vegetable casserole such as Tian, steamed veggies like Green Beans, Rice Pilaf, Dinner Rolls or Flatbread, Coleslaw or simply a green salad with Vinaigrette/Dressing.
When it comes to vegetable casserole, I like to diversify things by adding different produce according to the season. During the winter time, I like to use what Mother Nature has to offer and make side dishes from it like Carrot & Rutabaga Mash, Orange Glazed Beets, Squash à la Canadienne, Brussels sprouts with Bacon and Onions, and many others including this one… Cauliflower & Celery Root Purée!
This is such a delicious change from mashed potatoes or even Mashed Cauliflower. It’s a great side dish to serve along with many proteins. The celery root also known as celeriac has a lovely taste that is, likes its name suggests, similar to celery. When cooked, its flavor gets sweeter giving a nice dimension to the dish.
I really enjoy cooking with this tasty vegetable, using it in soups, sautéing with other veggies, adding it to my main dish or making this delicious Cauliflower & Celery Root Purée. If you’ve never tried celeriac, I highly recommend you buy it next time you’re at the supermarket… you won’t be disappointed!
Cauliflower is another amazing vegetable! This winter produce is so easy to cook with. Just like celeriac, this veggie is good in soups, steamed as a side dish, eaten raw along with a dipping sauce or even in a smoothie.. that’s right! I use it for many recipes like my Creamy Mashed Cauliflower, Cauliflower Pizza Dough, Aloo Gobi, Cauliflower Casserole, Cauliflower Fried Rice, and many more…
With a beautiful combination of ingredients, this Cauliflower & Celery Root Purée recipe is definitely a “must try” this winter! It pairs so well with many proteins and it’s a great change from your regular side dishes…
Bon Appétit!
Here are several more side dish recipes for you to enjoy…
– Creamed Spinach ~ Steakhouse Style
– Herb & Butter Rice
– Duck Fat Roasted Potatoes
– Smoky Bacon Creamed Corn
– Beluga Black Lentil Salad
– Orzo alla Milanese
and for even more vegetable & side recipes, click on this link… Recipe Category • Vegetables & Sides
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Cauliflower & Celery Root Purée
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Ingredients
- 1 head cauliflower (about 5 cups), cut into florets
- 1 large celery root (about 5 cups), peeled and cubed
- 4 tbsp. butter, divided tips & tricks
- 1/2 cup white onions, chopped
- 2 large cloves garlic, pressed
- 1/4 cup 35% heavy cream
- 1/4 cup light sour cream, or to taste
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/2 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Place a steaming basket in a large pot. Pour in enough water to reach just below the basket, cover and bring to a boil. Add the florets and celery root cubes; steam for 15 minutes or until tender.
- Meanwhile, in a saucepan over medium heat, add 2 tbsp. butter. When melted, add onions and sauté for 3 ½ to 4 minutes or until soft.
- Add garlic and sauté for only 1 minute. Remove from the heat and transfer the onion mixture to the bowl of a food processor; set aside.
- When cauliflower and celeriac are tender, transfer them to the bowl of a food processor and blend until half the mixture is somewhat puréed.
- Add 2 tbsp. butter and process until well combined. Slowly pour in heavy cream and continue mixing until blended. Clean the sides of the bowl before adding sour cream, salt and pepper. Process once again until well mixed
- Just before serving, sprinkle on some fresh chopped parsley.
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