Cauliflower & Celery Root Purée
Light, creamy and full of flavor, this is a great recipe to enjoy this winter!
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.