Ina Garten Celery Root & Cauliflower Purée

Ina Garten’s Celery Root & Cauliflower Purée is made with olive oil, unsalted butter, leeks, celery root, cauliflower, Yukon Gold potatoes, kosher salt, freshly ground black pepper, half-and-half, and Brussels sprouts. This easy purée recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 6 people.

This Celery Root & Cauliflower Purée Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• Good olive oil
• 3 tablespoons unsalted butter, divided
• 2½ cups chopped leeks, white and light green parts (2 leeks)
• 2 pounds celery root, peeled and ½-inch diced
• 1 pound cauliflower, core removed, cut into florets
• 8 ounces Yukon Gold potatoes, peeled and ½-inch diced
• Kosher salt and freshly ground black pepper
• 3 cups half-and-half
• 8 Brussels sprouts

How To Make Celery Root & Cauliflower Purée?

1. Preheat the oven: Preheat to 400°F / 200°C / Gas Mark 6.
2. Sauté the vegetables: Heat 1 tbsp olive oil and 2 tbsp butter in a large pot or Dutch oven. Add the chopped leeks and sauté over medium heat for 3-5 minutes until softened. Then, add the diced celery root, cauliflower, potatoes, 1 tbsp salt, and 1 tsp pepper. Continue cooking for 4-5 minutes, stirring occasionally.
3. Simmer the mixture: Pour in the half-and-half, bring to a boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
4. Prepare the Brussels sprouts: While the vegetables are simmering, core the Brussels sprouts and save the inner white leaves for another use. Toss the outer green leaves with 2 tbsp olive oil and 1 tsp salt, spread them on a sheet pan, and roast for 10 minutes until lightly browned and crispy.
5. Blend the purée: Once the vegetables are tender, transfer the mixture to a food processor and process until coarsely puréed. Return it to the pot, add the remaining 1 tbsp butter, 2 tsp salt, and 1 tsp pepper. Reheat on low if needed.
6. Serve: Transfer the purée to a serving dish, drizzle with olive oil, and top with crispy Brussels sprouts leaves. Serve hot.

Recipe Tips:

• Cut the vegetables evenly: Make sure to dice the celery root and potatoes into similar-sized pieces. This helps them cook evenly and soften at the same time.
• Simmer on low heat: Once you add the half-and-half, keep the heat low and simmer gently. This prevents the dairy from scorching and ensures a smooth texture.
• Don’t overcrowd the Brussels sprouts: Spread the Brussels sprout leaves in a single layer on the baking sheet. This allows them to crisp up perfectly.
• Process the purée lightly: When blending the vegetables, stop while it’s still a little chunky for a nice texture. Over-blending will make it too smooth.
• Season at the end: Add your final salt and pepper after blending, and adjust to taste. Seasoning too early can result in an overly salty dish.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Celery Root & Cauliflower Purée cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Reheat: Place the purée in a saucepan over low heat. Stir occasionally and add a splash of cream or milk to keep it smooth. Heat until warmed through, about 5-7 minutes.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 202.5
• Total Fat: 17.97g
• Saturated Fat: 10.05g
• Cholesterol: 44.17mg
• Sodium: 45.5mg
• Potassium: 284.68mg
• Total Carbohydrate: 9.85g
• Dietary Fiber: 1.85g
• Sugars: 2.33g
• Protein: 2.07g

Try More Ina Garten Recipe:

• Ina Garten Roasted Shishito Peppers With Easy Hollandaise
• Ina Garten Cheddar & Scallion Creamed Corn
• Ina Garten Roasted Butternut Squash With Brown Butter & Sage
• Ina Garten Charred Carrots
• Ina Garten Easy Sesame Noodles