cauliflower & celery root purée

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By Francine Lizotte
from Surrey South, BC

Light, creamy and full of flavor, this is a great recipe to enjoy this winter!

serves 6 servings
prep time 10 Min
cook time 15 Min
method Steam

Ingredients For cauliflower & celery root purée

  • 1 lg
    cauliflower (about 5 cups), cut into florets
  • 1 lg
    celery root (about 5 cups), peeled and cubed
  • 4 Tbsp
    butter, divided
  • 1/2 c
    white onions, chopped
  • 2 lg
    cloves garlic, pressed
  • 1/4 c
    35% heavy cream
  • 1/4 c
    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

How To Make cauliflower & celery root purée

  • 1
    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 florets and celery root cubes; steam for 15 minutes or until tender.
  • 2
    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 onion mixture to the bowl of a food processor; set aside.
  • 3
    When cauliflower and celeriac are tender, transfer to the bowl of the 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.
  • 4
    Just before serving, sprinkle on some fresh chopped parsley. Serves 6
  • 5
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/QR6FUNOtLqQ
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