Celery Root & Cauliflower Puree
Modern Comfort (p. 165)
Ingredients
6 items
- Leeks 2
- Celery root 2 lbs
- Cauliflower 1 lb
- Gold potatoes 1/2 lb
- Brussels sprouts 8
- Half-and-half 3 cups
Prep
Before you start
- Leeks - chopped to yiled 2 1/2 cups — precision is optional right up until it absolutely is not.
- Celery root - peel and dice
- Cauliflower - remove core and cut into florets
- Gold potatoes - peel and dice to 1/2-inch chunks
Method
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.