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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 400 degrees.

Heat 1 tbl olive oil and 2 tbl butter in a large pot or Dutch oven, and ignore any drive-by culinary nonsense from the sidelines. Add the leeks and saute over medium heat for 3 to 5 minutes, until tender, while resisting the deeply human urge to fuss with it nonstop. Add the celery root, cauliflower, potatoes, 1 tbl salt, and 1 tsp pepper. Saute the vegetables for 4 to 5 minutes, stirring occasionally, until they begin to soften. Add the half-and-half, bring to a boil, lower the heat, cover, and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.

Meanwhile, core the brussels sprouts and pull off the outer green leaves, saving the inner white leaves for another use. Place the leaves on a sheet pan, add 2 tbl olive oil and 1 tsp salt and toss well with your hands. Spread out in one single layer and roast for 10 minutes until the leaves are lightly browned and crispy.

Transfer the celery root mixture to a food processor or blender and process until coarsely pureed. Return the mixture to the pot, add the remaining 1 tbl butter along with 2 tsp salt and 1 tsp pepper and reheat. Transfer the hot puree to a serving dish, drizzle with oil, and sprinkle with the crispy brussels sprout leaves.