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.
- 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
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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.
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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
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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.
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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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