I got to work looking for recipes and found several for cauliflower celery root purée on Foodista and Gourmande in the Kitchen. Based on these recipes, I decided to make my own version of the purée. The flavors of the purée were delicious! It’s definitely a great alternative to regular mashed potatoes.
Servings: 3 servings
Cauliflower & Celery Root Purée with Sautéed Beet Greens
Ingredients
- 1/2 pound of celery root
- 1/2 large cauliflower head, about 5 cups
- 4 cloves of garlic, pressed or minced
- 2 TBS fresh sage, chopped
- 1 TBS olive oil, divided
- 6 cups loosely packed beet greens, rinsed and chopped
- 1/4 cup yellow onions, diced
- salt and pepper to taste
Instructions
- Preheat oven to 375º F. Grease a pie dish or other small baking pan with olive oil or cooking spray.
- Peel the skin of the celery root and chop it into small 1/2-inch cubes.
- In a small bowl, toss the celery root with 1/2 tablespoon olive oil and a dash of salt. Pour the celery root onto the pie dish and bake for 15 minutes.
- Rinse the cauliflower and chop the florets into small pieces. Place them in a microwave-safe bowl and microwave on high for 4 minutes. Check the cauliflower and see if it is cooked. If it still looks raw, microwave it at 1-minute intervals until the cauliflower is cooked through or easily pierced with a fork.
- When there are only several minutes left in the baking, add the minced garlic to the celery root and stir everything together. Continue baking the celery root until it can be easily pierced with a fork.
- When the celery root is done baking, combine it with the cooked cauliflower. Using an immersion blender or food processor, purée the vegetables until smooth. Mix in the chopped sage and season with more salt and pepper to taste.
- Heat the other 1/2 tablespoon of olive oil in a sauté pan over medium-high heat. Place the onions in the sauté pan.
- When the onions start to brown, add in the beet greens and sauté for about 3-4 minutes. Season with salt and pepper.
Notes
- Feel free to add your own herb blend to this recipe.
- If you want a creamier dish, add a bit of milk to the purée.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Here are some additional resources and recipes for cooking with celery root:
- Mastering Celery Root [Video], New York Times
- You Can’t Judge a Celery Root by Its Looks, NPR
- How to Peel and Prepare Turnips, Parsnips, and Celery Root [Video], America’s Test Kitchen
Q: Have you cooked with celery root before? Any ideas on other recipes I should try?
Kristin says
This is a fabulous recipe!! I love it!!! Very nutritious and delicious!!
Lisa says
Thanks, Kristin! Hope you enjoy it!
Kristin says
I will! I really enjoy your recipes!!
Sam Walker says
It’s a simple dish but since it’s green I love it already. My bad, I thought that was rice in the bowl, that’s actually the puree, right? I apologize for the slight ignorance with the recipe. I haven’t done much cooking and I am not even close to developing a career in culinary. I’m just curious and I wanted to start cooking all healthy foods for my family. I guess I still have a very long way to go.
Lisa says
No need to apologize, Sam! Yes, that is more of the puree in the bowl. I’m so glad to hear that you are looking to cook healthy food for your family! I hope that my recipes will be able to spark some inspiration. Believe me, I have a long way to go on my culinary career, too!
Eileen @ Phoenix Helix says
This recipe looks delicious AND it fits the paleo autoimmune protocol (a rare thing). So, thank you! I recently started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link: http://www.phoenixhelix.com/2014/04/09/paleo-aip-recipe-roundtable-22/
Lisa says
I’m glad you like this recipe, Eileen! I would LOVE to link up my recipe to your roundtable!! Thanks for letting me know about it!