Celery Root and Cauliflower Purée
Forget potatoes! Luscious and creamy, this purée can be made healthy with olive oil or decadent with a touch of butter.
1 medium celery root (about 1 pound)
1 small head or half large head of cauliflower (about 1 pound), cut into small florets—try it with colored cauliflower too!
3 tablespoons butter or extra virgin olive oil
1 teaspoon salt
Salt and pepper, to taste
Peel and cut celery root into 1/2-inch cubes, and promptly add to lemon water to keep from turning brown. Drain celery just before using. In large saucepan with steamer basket, add cauliflower and celery root; steam until tender, about 15 minutes. Reserve about 1/2 cup steaming liquid.
Add steamed vegetables to food processor container, add butter or oil and salt, then process until smooth. (Add steaming liquid if purée is too thick.) Season to taste. Serve hot.
Source: Frieda’s Inc.