Cauliflower Celery Root Puree Food

CAULIFLOWER PUREE

Steps:

• Set up a collapsible steamer or bamboo steamer over a pot of water. Toss the cauliflower, potato, and zest together and put in the steamer. Season with the salt and pepper, to taste. Cover, and cook over medium heat until the potatoes and cauliflower are completely tender, about 15 minutes. Cool slightly.
• Puree the vegetables, in batches if needed, in a blender or food processor with olive oil and a couple tablespoons water, until smooth and creamy. Season with the salt and pepper, if needed. Reheat in a saucepan, stirring over medium-low heat. Serve.

CAULIFLOWER & CELERY ROOT PUREE

Steps:

• Place a steaming basket in a large pot. Pour in enough water to reach just below the basket, cover and bring to a boil. Add florets and celery root cubes; steam for 15 minutes or until tender.
• Meanwhile, in a saucepan over medium heat, add 2 tablespoons butter. When melted, add onions and sauté for 3 ½ to 4 minutes or until soft. Add garlic and sauté for only 1 minute. Remove from the heat and transfer onion mixture to the bowl of a food processor; set aside.
• When cauliflower and celeriac are tender, transfer to the bowl of the food processor and blend until half the mixture is somewhat puréed. Add 2 tablespoons butter and process until well combined. Slowly pour in heavy cream and continue mixing until blended. Clean the sides of the bowl before adding sour cream, salt and pepper. Process once again until well mixed.
• Just before serving, sprinkle on some fresh chopped parsley. Serves 6.

CELERY ROOT PURéE

Steps:

• Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.
• Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.
• Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

CELERY ROOT PUREE

Steps:

• Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
• Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

CAULIFLOWER & CELERY ROOT PURéE

Steps:

• 1. Place a steaming basket in a large pot. Pour in enough water to reach just below the basket, cover and bring to a boil. Add florets and celery root cubes; steam for 15 minutes or until tender.
• 2. Meanwhile, in a saucepan over medium heat, add 2 tbsp. butter. When melted, add onions and sauté for 3 ½ to 4 minutes or until soft. Add garlic and sauté for only 1 minute. Remove from the heat and transfer onion mixture to the bowl of a food processor; set aside.
• 3. When cauliflower and celeriac are tender, transfer to the bowl of the food processor and blend until half the mixture is somewhat puréed. Add 2 tbsp. butter and process until well combined. Slowly pour in heavy cream and continue mixing until blended. Clean the sides of the bowl before adding sour cream, salt and pepper. Process once again until well mixed.
• 4. Just before serving, sprinkle on some fresh chopped parsley. Serves 6
• 5. To view this recipe on YouTube, click on this link >>>> https://youtu.be/QR6FUNOtLqQ