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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat oven to 400°F (200°C) and gather all culinary tools and ingredients.
- Sauté Foundation: In a large pot, melt olive oil and butter, gently sautéing leeks until they become soft and translucent, releasing their delicate aromatics.
- 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.
- 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.
- 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.
- 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.
- 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