Celery Root & Cauliflower Purée

Celery Root & Cauliflower Puree

Rich and buttery celery root and cauliflower purée. This restaurant-style purée is comforting, easy, and makes the perfect side dish!

  • Author: Full of Plants
  • Yield: 6 (as a side) 1x


  • 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 (115gvegan butter
  • 1 tbsp (7g) nutritional yeast
  • 1/8 tsp ground black pepper
  • optional: a pinch of nutmeg


  1. 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.
  2. Place the diced celery, cauliflower, shallots, garlic and salt in a large pot and cover with water.
  3. 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.
  4. Remove from heat and drain, discarding the cooking water.
  5. 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).
  6. 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.
  7. 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