Creamy Cauliflower and Celery Root Puree
Move over mashed potatoes! Introducing cauliflower and celery root! It's lighter, more flavourful and nutritious than potatoes and comes together in no time!
Servings: 6
Calories: 104kcal
Equipment
- food processor, blender, or hand blender
Ingredients
- 1 lb cauliflower, cut into florets
- 1 lb celery root, peeled and cut into 1 ½” cubes
- ½ cup milk or cream
- 2-3 tablespoon butter, melted
- ½ teaspoon salt, or more to taste
- Freshly ground black pepper to taste
Instructions
- In a medium sized pot bring 4-5 cups of water to a boil. Enough to submerge the celery root. Add a punch (about 1 tbsp.) of salt. Boil celery root for 20-25 minutes or until very tender.
- Bring a small amount of water to a boil in a steamer pot for the cauliflower. Steam cauliflower for 10-15 minutes or until soft and tender.
- Strain the vegetables and place in a food processor or blender. Add the cream, butter and salt. Puree until smooth. Taste and add salt and pepper as needed.
- Transfer to a serving dish and garnish with freshly chopped parsley and/or chili flakes (optional).
- Serve immediately or cover and refrigerate. When ready to serve, reheat in the microwave adding garnishes before serving.
Notes
Storage - This puree will keep, covered, in the fridge for 5 days or in the freezer for 3 months.
Use frozen cauliflower - Be sure to drain it really well after steaming as it will retain more water. You can dry it out further by putting it back in the pot after draining. Place it on a medium-high burner and shake or stir until the cauliflower is dry.
Nutrition Facts are based on one of 6 servings. They are an estimate using an online calculator and have not been approved by a Registered Dietitian.
Nutrition
Serving: 1serving | Calories: 104kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 535mg | Potassium: 488mg | Fiber: 3g | Sugar: 4g