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Crisp mornings and clear days are bringing the best of early Winter.
Fresh leafy greens, bountiful root vegetables and brassicas.
Crisp mornings and clear days are bringing the best of early Winter. Fresh leafy greens, bountiful root vegetables and brassicas.
Creamy Celeriac & Cauliflower Puree

Creamy Celeriac & Cauliflower Puree

1 celeriac (about 950g)
1/2 head of cauliflower (about 450g)
2 shallots peeled and halved
2 cloves of garlic peeled
1 tsp salt
1/2 cup butter or vegan butter
1 tbsp nutritional yeast
1/8 tsp ground black pepper
optional: a pinch of nutmeg


INSTRUCTIONS

Prepare the vegetables: cut the celeriac into 4 pieces to quarter it. Peel it and cut into 2-inch cubes. Cut the cauliflower into florets.

Place the diced celeriac, cauliflower, shallots, garlic and salt in a large pot and cover with water.

Bring to a boil, then lower the heat and let simmer for 20-25 minutes, or until the vegetables are tender. You can test doneness by using a knife, the celeriac should be soft.

Remove from heat and drain, discarding the cooking water.

Transfer to a food processor, add the butter, nutritional yeast, ground black pepper, and a pinch of nutmeg. Process for 3-5 minutes, or until you get a smooth purée. Taste and adjust salt and pepper if needed (I ended up adding about 1/2 tsp salt).

Serve immediately or reheat gently in a saucepan with some almond milk to prevent it from drying. You can also reheat it in a double boiler.

Celery purée will keep for up to 4 days in the refrigerator.

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