Celeriac Cauli Mash

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.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Side Dish

Ingredients Method

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

Method

 

1. Peel celery root, dice cauliflower, dice radishes; place into a large pan and cover in broth.
2. 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.
3. 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
4. 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.
5. Taste and season with white pepper as needed.
6. 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.