Ina Garten Celery Root & Cauliflower Purée

Ina Garten celery root & cauliflower purée turns celery root, cauliflower and leeks into a creamy, velvety side dish in 50 minutes. Save this easy side dish for Thanksgiving, Sunday dinner or a holiday table, because it's a cozy, make-ahead comfort food swap for mashed potatoes.

Simmer the vegetables in half-and-half until they are completely tender, because that is what makes the purée silky instead of grainy. Pull them off early and the food processor leaves you with coarse, watery bits.

Ina Garten was always hunting for a comfort food as satisfying as mashed potatoes. This purée from Modern Comfort Food (2020) is her answer, with far more flavor, and she tops it with crispy roasted Brussels sprout leaves for crunch.

Source: Modern Comfort Food (2020)

Ina Garten Celery Root and Cauliflower Purée

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Celery root, cauliflower and a little potato simmer in half-and-half, then blend into a thick, smooth purée. Roasted Brussels sprout leaves go on top for a salty, crisp contrast.

Ingredients

• Good olive oil
  

• 3 tablespoons unsalted butter, divided
  

• 2 1/2 cups chopped leeks, white and light green parts (2 leeks) (this page)
  

• 2 pounds celery root, peeled and 1/2-inch diced (see note)
  

• 1 pound cauliflower, core removed, cut into florets
  

• 8 ounces Yukon Gold potatoes, peeled and 1/2-inch diced
  

• Kosher salt and freshly ground black pepper
  

• 3 cups half-and-half
  

• 8 Brussels sprouts
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. That way it is hot by the time the Brussels sprout leaves are ready to roast.
• Sauté the leeks: Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a large pot or Dutch oven, then add the leeks. Sauté over medium heat for 3 to 5 minutes, until tender.
• Add the vegetables: Add the celery root, cauliflower, potatoes, 1 tablespoon salt and 1 teaspoon pepper to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until they begin to soften.
• Simmer in half-and-half: Pour in the half-and-half and bring it to a boil, then lower the heat and cover. Simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
• Roast the Brussels sprouts: While the vegetables simmer, core the Brussels sprouts and pull off the outer green leaves, saving the inner white leaves for another use. Toss the leaves on a sheet pan with 2 tablespoons olive oil and 1 teaspoon salt. Then spread them in one layer and roast for 10 minutes, until lightly browned and crispy.
• Purée the mixture: Transfer the celery root mixture to a food processor fitted with the steel blade. Process until coarsely puréed.
• Reheat and season: Return the purée to the pot and add the remaining 1 tablespoon butter, 2 teaspoons salt and 1 teaspoon pepper. Reheat it until hot.
• Serve: Transfer the hot purée to a serving dish and drizzle with olive oil. Sprinkle the crispy Brussels sprout leaves on top and serve hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 14-cup food processor, Nordic Ware half sheet pan, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What's the safest way to cut celery root?

Ina Garten's trick is to slice off the bottom with a knife so the celery root stands solidly on the board. Then peel it with the knife, cut it in half, and set the cut side down before dicing.

Can I make this purée ahead of time?

Yes, the purée can be made a day ahead and kept covered in the fridge. Reheat it gently in a pot, stirring often, and roast the Brussels sprout leaves fresh so they stay crisp.

How long do leftovers keep?

Leftover purée keeps in an airtight container in the fridge for about 3 days. The roasted leaves go soft overnight, so store them separately or just crisp up a fresh batch.

Can I use water or milk instead of half-and-half?

Whole milk works if you want it lighter, though the purée will be a little less rich. I'd skip plain water, since the half-and-half is what gives it that creamy, mashed-potato feel.

What's the most common mistake with this purée?

Under-cooking the vegetables is the big one, since firm pieces never blend smooth. Wait until a fork slides through the celery root easily before you move on to the food processor.