Velvety Celery Root & Cauliflower Puree Recipe by Ina Garten

Silky smooth and utterly luxurious, this Ina Garten celery root & cauliflower puree recipe delivers pure comfort on a plate.

Rich vegetables combine to create an elegant side dish that whispers sophistication.

cauliflower and celery root mingle beautifully, producing a velvety texture that melts in your mouth.

The subtle earthy notes dance across your palate with surprising depth and complexity.

Professional chefs love this recipe for its understated elegance and simplicity.

Each spoonful promises a delicate balance of flavors that complement almost any main course.

You’ll want to savor every incredible bite of this remarkable vegetable puree that transforms an ordinary meal into something extraordinary.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Calories: 270 kcal

Servings: 6

Pantry Picks for Ina Garten’s Celery Root & Cauliflower Purée

• Half-and-Half: Adds luxurious richness and smooth texture, choose organic for deeper flavor complexity.
• Butter: Provides silky depth and enhances overall comfort, select high-quality unsalted butter for optimal taste.

• Celery Root: Earthy and nuanced root vegetable, select firm and heavy specimens without soft spots.
• Cauliflower: Delivers subtle nutty undertones, look for dense, bright white heads without brown discoloration.
• Potatoes: Creates smooth, velvety consistency, choose waxy varieties for best puréeing results.
• Leeks: Adds delicate onion-like sweetness, rinse thoroughly to remove hidden dirt between layers.

• Brussels Sprouts: Provides crunchy textural contrast, select fresh, tightly compact leaves without yellowing.
• Olive Oil: Ensures perfect roasting and adds fruity undertones, opt for extra virgin for superior flavor.
• Salt: Enhances and balances overall taste profile, use kosher or sea salt for better depth.
• Black Pepper: Introduces subtle warmth and complexity, freshly ground yields more vibrant results.

What Tools You’ll Need for Ina Garten’s Creamy Purée

• Large Pot or Dutch Oven: Essential for sautéing and simmering vegetables.
• Food Processor: Needed to create the smooth, coarse purée.
• Sheet Pan: Used for roasting crispy Brussels sprouts leaves.
• Cutting Board: For chopping leeks, celery root, cauliflower, and potatoes.
• Sharp Knife: Required to core and prepare Brussels sprouts.
• Wooden Spoon or Spatula: Perfect for stirring vegetables during cooking.
• Measuring Spoons: Helps accurately measure salt and pepper.

Purée Like a Pro: Ina Garten’s Cauliflower & Celery Root Guide

Vegetable Harmony

• Veggie Preparation Kitchen Scene

Gather your favorite winter vegetables like celery root, cauliflower, and leeks. Create a cozy cooking atmosphere with soft music and warm kitchen lighting.

• Flavor Foundation

Warm olive oil and butter in a large pot, releasing gentle aromas as leeks dance and soften. Add diced vegetables and seasonings, creating a symphony of earthy flavors.

• Liquid Magic

Pour creamy half-and-half into the vegetable mixture, allowing ingredients to mingle and become tender. Let the pot whisper gentle simmering sounds for about 15 minutes.

• Crispy Brussels Accent

Separate Brussels sprout leaves, tossing them with olive oil. Roast in the oven until they transform into delicate, crunchy green chips that will crown your creamy puree.

• Smooth Transformation

Blend vegetables into a silky, luxurious puree. Return to the pot, adding final touches of butter and seasoning for a rich, velvety texture.

• Elegant Presentation

Transfer puree to a beautiful serving dish. Scatter roasted Brussels sprout leaves on top, creating a rustic yet sophisticated winter side dish that tells a story of comfort and creativity.

Add Flavor Flair to Ina Garten’s Root Veggie Purée

• Expert Tips & Twists
• Adjust the blending time to achieve your ideal smoothness, from chunky rustic to silky-smooth by pulsing the food processor in short bursts.
• Stir in roasted garlic, fresh herbs like thyme or chives, or a sprinkle of nutmeg to elevate the puree's depth and complexity.
• Replace half-and-half with coconut milk or vegetable broth for a lighter, plant-based version that maintains rich, creamy texture.
• Fold in crumbled goat cheese, crispy pancetta bits, or toasted pine nuts just before serving to add unexpected crunch and protein.
• Experiment with different root vegetables like parsnips, sweet potatoes, or turnips to create unique variations that match your seasonal produce.

Ways to Serve Ina Garten’s Creamy Side

• Elegant Dinner Party Showcase: Plate this creamy puree as a sophisticated side dish for roasted meats or herb-crusted fish, creating a restaurant-quality presentation.
• Rustic Comfort Food Style: Serve in a large ceramic bowl with a wooden spoon, allowing guests to scoop generous portions alongside tender roasted chicken or braised lamb.
• Garnish with Gourmet Flair: Sprinkle extra crispy Brussels sprouts leaves on top, add a light drizzle of good olive oil, and finish with fresh cracked black pepper for a professional chef-inspired touch.
• Meal Prep Friendly Option: Store leftover puree in airtight containers, which can be gently reheated with a splash of half-and-half to restore creamy texture for quick weeknight meals.

Make-Ahead Advice for Ina Garten’s Savory Purée

• Refrigerate Smartly: Store the puree in an airtight container in the refrigerator for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Freeze with Care: Transfer leftover puree to freezer-safe containers, leaving slight space for expansion. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.
• Reheat Gently: Warm the puree slowly in a saucepan over low heat, stirring occasionally. Add a splash of half-and-half or milk to restore creamy consistency if needed. Avoid microwaving to maintain smooth texture.
• Crisp Sprout Trick: Keep roasted Brussels sprout leaves separate from puree when storing. Reheat leaves quickly in a hot skillet or oven to restore crispiness before garnishing reheated puree.

Silky Celery Root & Cauliflower Puree Recipe

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4.9 from 40 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Ina Garten’s celery root and cauliflower puree blends creamy textures with delicate flavors from fresh ingredients. Smooth culinary techniques elevate this elegant side dish that connects home cooks with professional kitchen finesse.

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Ingredients

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• 2 pounds (907 grams) celery root, peeled and ½-inch diced
• 1 pound (454 grams) cauliflower, core removed, cut into florets
• 8 oz (227 grams) Yukon Gold potatoes, peeled and ½-inch diced
• 2½ cups (375 grams) chopped leeks, white and light green parts
• 8 Brussels sprouts
• 3 tbsps (45 mL) unsalted butter, divided
• 3 cups (710 mL) half-and-half
• Olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Preparation: Preheat oven to 400°F (200°C) and gather all culinary tools and ingredients.
2. Sauté Foundation: In a large pot, melt olive oil and butter, gently sautéing leeks until they become soft and translucent, releasing their delicate aromatics.
3. Vegetable Infusion: Add celery root, cauliflower, and potatoes to the fragrant base, seasoning with salt and black pepper. Allow vegetables to caramelize slightly, developing rich, deep flavors.
4. Liquid Integration: Pour half-and-half into the vegetable mixture, bringing to a gentle simmer. Reduce heat, cover, and let ingredients meld together, stirring occasionally to prevent sticking and ensure even cooking.
5. Brussels Sprout Preparation: Separate Brussels sprout leaves, tossing with olive oil and salt. Spread on a baking sheet and roast until edges become crisp and golden, creating a textural contrast.
6. Purée Creation: Transfer simmered vegetables to a food processor, pulsing to achieve a smooth yet rustic consistency. Return to pot, incorporating remaining butter, salt, and pepper to enhance creaminess.
7. Plating Finale: Transfer puree to a serving dish, drizzle with olive oil, and garnish with roasted Brussels sprout leaves. Serve immediately to preserve optimal temperature and texture.

Notes

• Vegetable Prep Tip: Dice celery root, cauliflower, and potatoes uniformly to ensure even cooking and consistent texture throughout the puree.
• Flavor Layering Strategy: Sauté leeks first to build a rich, aromatic base that enhances the overall depth of the vegetable mixture.
• Textural Control: Pulse the food processor carefully to maintain a rustic, coarse consistency instead of creating a completely smooth puree.
• Garnish Impact: Roast Brussels sprout leaves until crispy edges develop, providing a delightful textural contrast and nutty flavor accent to the creamy puree.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Side Dish
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 270
• Sugar: 3 g
• Sodium: 300 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 40 mg