Forget potatoes! Luscious and creamy, this purée can be decadent with a touch of butter. Cooking the celery root in milk mellows the vegetable’s bite. However, if you prefer a more herbaceous flavor, substitute water for the milk.

Celeriac Cauli Mash

A creamy purée of celery root and cauliflower makes a for simple to prepare weeknight or holiday side.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Keyword: keto
Servings: 4

Ingredients

  • 1 medium head of cauliflower about 1 1/2 pound, cut into small florets
  • 2 pounds celery root also known as celeriac (about 3 small)
  • 2 cups radishes roughly chopped
  • 3 cups sour cream plain greek yogurt may be substituted
  • 1 1/2 cups broth can be vegetable, or creature of choice
  • 1 teaspoon truffle powder
  • 2 teaspoons kosher salt plus more as needed
  • 1 teaspoon black pepper freshly ground
  • 6 tablespoons grassfed salted butter 3/4 stick, at room temperature
  • 1/4 cup Parmesan cheese shredded
  • Freshly ground white pepper

Instructions

  • Peel celery root, dice cauliflower, dice radishes; place into a large pan and cover in broth.
  • Cover and bring to a boil over high heat. Uncover, reduce heat to medium low, and cook at a lively simmer until cauliflower can be easily pierced with a sharp knife and celery root starts to break up, about 17 to 20 minutes.
  • Drain mixture through a colander, reserving liquid. Transfer to the bowl of a food processor fitted with a blade attachment. Add butter, sour cream, parmesan, truffle powder, salt, and pepper
  • Process to a smooth purée; adding reserved liquid as needed, stopping to scrape down the sides of the bowl as necessary, about 3 minutes from start to finish.
  • Taste and season with white pepper as needed.
  • Serve immediately or reheat gently in a saucepan with some heavy cream to prevent it from drying. You can also reheat it in a double boiler.
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