Celery Root & Cauliflower Puree

Move over mashed potatoes. There is a new kid in town. Introducing this rustic purée made of two underrated vegetables: celery and cauliflower!

I recently harvested four large heads of cauliflower from my Grandma’s garden. Actually, she did – I don’t have a green thumb. Anyway, after making my instant pot cauliflower curry and cauliflower tempura, I was out of ways to use the leftovers. Then, I remembered about the purée I had in a French restaurant a few months ago. It was a wonderful and incredibly creamy purée made with a blend of celery root and cauliflower.

Traditionally, in France, we have mashed celery and potato, but celery + cauliflower is not something that common, and that’s a shame because, let me tell you, it tastes fantastic!

My recipe is as indulgent as the restaurant one, as I use a considerable amount of butter, bringing richness and a ton of creaminess!

⭐️ Why You Will Love It

A twist on regular mashed potatoes.

If you are bored of traditional mashed potatoes, you should definitely give this recipe a try.

The celery root brings herbaceous notes, while the cauliflower adds nuttiness and helps tone down the celery’s intensity. Then, a generous amount of butter emulsifies everything into a luxuriously rich and creamy purée that basically melts in your mouth!

Super easy to prepare.

No matter your level of cooking experience, you won’t have any trouble with this recipe. Simply boil the celery, cauliflower, and aromatics together until tender. Transfer to a food processor and process with the butter and seasonings. That’s it! Can it get easier than that?

🧈 Ingredient Notes

This recipe is easy and requires only 8 very basic ingredients that can be found in most well-stocked supermarkets or farmer’s markets. Here are some notes on key ingredients:

Celery root

If you are not familiar with celeriac, it’s a root vegetable that has a shape similar to a turnip. It tastes similar to celery stalks, but since it’s the root, it has a texture that is closer to that of potatoes once cooked. In this recipe, I used one medium celery root weighing about 33 ounces (940 g).

How to pick celery root: Pick a small to medium-sized root (around 4 inches – 10 cm wide) that is very firm to the touch and feels heavy. Avoid roots with blemishes or brown spots.

Cauliflower

Celery can be a bit overpowering, that’s why I combine it with a milder vegetable: cauliflower! Not only does cauliflower mellow down the celery taste, but it also gives the purée a creamier and lighter consistency. You will need 1/2 head of cauliflower weighing about 16 ounces (450g).

Pick fresh cauliflower! Try to find cauliflower with firm florets that are very white in color. There should be no blemishes or brown stains. Additionally, if the florets appear yellow or light green, it’s probably not fresh. You can also check the leaves. They should be crisp and vibrant green.

Butter

Butter is not optional here. It takes the purée from good to insanely delicious. Tip: take the butter out of the fridge when you start cooking the celery and cauliflower. This way, it will be softer and better incorporated into the purée.

Note: I use about 1/2 cup of butter for one batch of this purée. This may seem like a lot, but trust me, it truly adds that restaurant-quality finish to the purée.

Brands recommendation: You can use store-bought brands such as Country Crock or Violife or homemade vegan butter.

Nutritional yeast

A tablespoon of nutritional yeast adds a touch of umami and a hint of cheesiness.

Salt & pepper

To achieve the best flavor, it’s essential for your purée to be well-seasoned. That means that you shouldn’t use salt too sparingly – be generous and do not hesitate to add more after tasting. Since some brands of butter can be saltier than others, I suggest starting with 3/4 teaspoon of salt and adding more as needed.

Nutmeg (optional)

A pinch of ground nutmeg adds warmth and a cozy vibe. It can be overpowering, so I advise against using more than a small pinch.

🥣 How to Make It

1. Dice the vegetables. Rinse the celery and the cauliflower under cold water and pat them dry. Next, cut the celery root into 4 pieces to quarter it. Peel it and cut it into 1.5-inch (3.5 cm) cubes. Cut the cauliflower into florets.
2. Boil. Place the diced celery, cauliflower, halved shallots, garlic, and salt in a large pot and cover with water. The vegetables should be submerged. Bring to a boil, then lower the heat to a simmer and cook for 20-25 minutes or until the celery and cauliflower are tender. You can test doneness by pricking the celery with a knife or fork. It should be tender.
3. Drain. Once the vegetables are cooked, remove from the heat and drain them, discarding the cooking water.

4. Process. Transfer the cooked celery, cauliflower, shallots, and garlic 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 the salt and pepper if needed (I ended up adding an extra 1/2 tsp salt).

5. Serve. Serve immediately or reheat gently in a saucepan with a few tablespoons of plant-based milk or cream to prevent the purée from drying. You can also reheat it over a double boiler.

🧀 Variations

• Add a hint of heat: For some spiciness, incorporate either Espelette pepper, chili powder, or Gochugaru (Korean chili flakes).
• Add some tang: Stir in 1-2 tablespoons of either yogurt or your favorite plant-based cream.
• Make it herby: Finely chop some parsley, scallions, or basil and sprinkle over the purée before serving. This will add plenty of freshness and a pop of color!

🍽 How to Serve It

This puree not only makes a delicious side for your Holiday table, but it’s also a great addition to your Buddha bowls. You can also serve it with:

• Your protein of choice: It goes well with literally any protein. From vegan meatloaf to meatballs and vegan steak.
• Gravy: Pour a few tablespoons of onion or mushroom gravy over the mashed celery and cauliflower.
• Lentils or beans: Another way to serve this purée is to top it with cooked green lentils or baked beans!

💬 FAQ

If you are looking for a twist on the classic mashed potatoes, look no further! This French-inspired purée will surprise your guests with its unique flavor and creaminess!

🥗 More Side Dish Recipes

Mashed Sweet Potatoes

Potato & Green Bean Stuffed Naan

Easy Glazed Carrots (Carrots Vichy)

Thai Corn Fritters (Vegan)

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