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Celery Root & Cauliflower Purée

Celery Root & Cauliflower Puree

Full of Plants
Rich and buttery celery root and cauliflower purée. This restaurant-style purée is comforting, easy, and makes the perfect side dish!
5 from 7 votes
Prep Time 30 mins
Course Side Dish
Servings 6 (as a side)
Calories 230 kcal


  • 1 celery root (about 950g)
  • 1/2 head of cauliflower (about 450g)
  • 2 shallots peeled and halved
  • 2 cloves of garlic peeled
  • 1 tsp salt
  • 1/2 cup vegan butter
  • 1 tbsp 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: 1 gCalories: 230 kcalCarbohydrates: 19.9 gProtein: 4.6 gFat: 16.2 gFiber: 5 gSugar: 4.4 g
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