Comforting food at its best!
Do you guys remember this Savory Thai Veggie Pancake recipe I released last week? Well, the recipe features a creamy celery purée that adds a ton of flavor to the whole dish. I thought the purée was so good it needed its own recipe, so there you go!
This recipe is easy and requires only 8 very basic ingredients. The base is celery root or celeriac, cauliflower, shallots, and garlic.
Why add cauliflower you may ask? It not only gives the purée a better and creamier consistency, it also helps balance the flavors, reducing a bit the strong celery taste.
Making the purée is quite easy, you peel and dice the celery and place it in a large pot along with the cauliflower florets, shallots, and garlic. Bring to a boil and let simmer until tender, about 20 minutes.
Next, drain and transfer to a food processor. You can use a potato masher for a more rustic texture if you prefer. Add some vegan butter, ground black pepper, a pinch of nutmeg and process until smooth. I also recommend adding a tablespoon of nutritional yeast for even more flavor.
Butter is not optional here, it takes the purée from good to insanely good. Trust me on that. The addition of butter gives the purée a restaurant-style quality. Super rich, creamy, and SO buttery! For a vegan butter recipe, check out my Vegan Cultured Butter!
If you are looking for a twist on the boring mashed potatoes, look no further, this purée will surprise your guests, in a good way!
This purée not only makes a delicious side for your Holiday table, it’s also a great addition to your buddha bowls for extra flavor (and carbs!). You could also serve the purée topped with mushroom gravy or green lentils!
Let me know in the comments if you try this recipe!
- 1 (about 950g) celery root
- 1/2 (about 450g) cauliflower
- 2 shallots, peeled and halved
- 2 cloves of garlic, peeled
- 1 tsp salt
- 1/2 cup (115g) vegan butter
- 1 tbsp (7g) nutritional yeast
- 1/8 tsp ground black pepper
- optional: a pinch of nutmeg
- Prepare the vegetables: cut the celery root into 4 pieces to quarter it. Peel it and cut into 2-inch cubes. Cut the cauliflower into florets.
- Place the diced celery, cauliflower, shallots, garlic and salt in a large pot and cover with water.
- Bring to a boil, then lower the heat and let simmer for 20-25 minutes, or until the vegetables are tender. You can test doneness by using a knife, the celery should be soft.
- Remove from heat and drain, discarding the cooking water.
- Transfer to a food processor, add the butter, nutritional yeast, ground black pepper, and a pinch of nutmeg. Process for 3-5 minutes, or until you get a smooth purée. Taste and adjust salt and pepper if needed (I ended up adding about 1/2 tsp salt).
- Serve immediately or reheat gently in a saucepan with some almond milk to prevent it from drying. You can also reheat it in a double boiler.
- Celery purée will keep for up to 4 days in the refrigerator.
Celery and cauliflower can be steamed instead of boiled if you prefer.
- Serving Size: 1
- Calories: 230
- Sugar: 4.4g
- Fat: 16.2g
- Carbohydrates: 19.9g
- Fiber: 5g
- Protein: 4.6g