Ina Garten’s Celery Root & Cauliflower Puree Recipe for Smooth Sides

Celery root, a humble yet transformative vegetable, brings unexpected magic to kitchen creations with its subtle earthy charm.

Sophisticated palates recognize this knobby ingredient as a culinary gem waiting to be transformed.

Its rustic appearance belies an incredibly smooth and delicate interior that promises remarkable depth of flavor.

Creamy textures emerge when this root vegetable mingles with tender cauliflower, creating a luxurious side dish that elevates simple meals.

The humble ingredients combine into something far greater than their individual parts, promising a sensory experience that surprises and delights.

Ready to unlock a world of understated culinary brilliance: follow these steps carefully.

Why This Root & Cauli Purée Feels Elegant

• Elevate Vegetable Experience: Transform ordinary root vegetables into a luxurious, silky puree that reimagines how comfort food can taste sophisticated and delightful.
• Master Complex Cooking Techniques: Learn professional-level culinary skills like sautéing, simmering, and roasting that elevate simple ingredients into restaurant-quality dishes with minimal effort.
• Texture Sensation: Enjoy a perfect balance between creamy, smooth vegetable puree and crispy roasted Brussels sprouts leaves, creating an exciting contrast in every single bite that keeps your palate intrigued and delighted.

What You’ll Need for This Silky Purée

• Celery Root: Sweet, nutty flavor with creamy texture that adds depth to the puree.
• Cauliflower: Mild, slightly nutty vegetable that creates smooth consistency in the dish.
• Potatoes: Provides creaminess and helps thicken the puree with its starchy nature.
• Leeks: Offers a mild, sweet onion-like flavor and aromatic base for the puree.

• Brussels Sprouts Leaves: Crispy garnish that adds textural contrast and subtle earthy flavor to the dish.

• Half-and-Half: Creamy liquid that enriches the puree and creates luxurious texture.
• Butter: Adds richness, smooth mouthfeel, and enhances overall flavor of the puree.
• Olive Oil: Provides smooth cooking medium and finishing drizzle with light, fruity notes.

• Salt: Enhances and balances the flavors of all ingredients.
• Black Pepper: Adds subtle heat and depth to the vegetable puree.

Simple Steps to a Smooth Finish

Step 1: Prepare Kitchen Workspace

Gather all ingredients and equipment. Ensure your cutting board, knife, pot, and baking sheet are clean and ready.

Step 2: Chop Vegetables

• Leeks
• Celery root
• Cauliflower
• Potatoes

Cut into uniform bite-sized pieces for even cooking.

Step 3: Sauté Vegetable Base

• Olive oil
• Butter

Add chopped leeks and cook until softened and translucent, about 3-5 minutes.

Step 4: Create Vegetable Mixture

• Diced celery root
• Cauliflower pieces
• Potato chunks

Season with salt and pepper. Stir and cook for 4-5 minutes to develop flavors.

Step 5: Simmer Vegetable Blend

Pour half-and-half into the pot. Bring to a gentle boil, then reduce heat. Cover and simmer for 15 minutes, stirring occasionally until vegetables become tender.

Step 6: Roast Brussels Sprout Leaves

• Remove outer green leaves
• Toss leaves with olive oil and salt
• Spread on baking sheet
• Roast in preheated oven at 400°F for 10 minutes until crispy and lightly browned

Step 7: Create Smooth Puree

Transfer cooked vegetables to food processor. Pulse until achieving a coarse, creamy consistency. Return to pot.

Step 8: Finish and Season Puree

• Remaining butter
• Additional salt
• Fresh ground pepper

Reheat gently if needed.

Step 9: Serve and Garnish

Transfer puree to serving dish. Drizzle with olive oil. Top with crispy roasted Brussels sprout leaves. Serve immediately while warm.

Pro Tips for Texture & Flavor

• Chop with Precision: Cut celery root and cauliflower into uniform pieces to guarantee even cooking and consistent texture throughout the puree.
• Master the Gentle Simmer: Keep heat low when adding half-and-half to prevent scorching and maintain a silky, luxurious consistency in your vegetable base.
• Embrace Textural Contrast: Blend the puree just until slightly chunky, stopping before it becomes completely smooth for a more interesting mouthfeel.
• Layer Brussels Sprouts Strategically: Spread leaves in a single layer on the baking sheet to ensure maximum crispiness and avoid steaming.
• Season with Surgical Precision: Wait until after blending to add salt and pepper, allowing you to fine-tune the flavor profile and avoid over-seasoning.

How to Store This Puree Like a Pro

• Freeze: Transfer cooled purée into freezer-safe containers with tight-fitting lids, leaving a small space at the top for expansion. Label containers with date and contents. Freeze up to 2 months for maximum flavor preservation. Thaw overnight in refrigerator before reheating.
• Portion Control: Divide remaining purée into individual serving sizes using silicone molds or small containers. These pre-portioned servings make quick reheating and portion management effortless. Great for meal prepping or single-serving needs.
• Texture Restoration: When reheating, whisk in extra cream or butter to restore original creamy consistency. Adding liquid helps prevent drying and maintains smooth, luxurious texture. Stir continuously over low heat to prevent scorching and ensure even warming.

Ways to Reinvent This Comforting Base

• Herbal Infusion Upgrade: Enhance the puree by adding fresh thyme or rosemary during the sautéing stage for an aromatic herb-infused version.
• Spicy Southwestern Style: Mix in roasted green chiles or a pinch of smoked paprika to give the puree a warm, bold southwestern kick.
• Cheesy Comfort Blend: Stir in grated aged cheddar or gruyère cheese after blending to create a rich, creamy texture with deeper flavor complexity.
• Nutty Mediterranean Touch: Sprinkle toasted pine nuts or crushed pistachios on top for a crunchy Mediterranean-inspired finish that adds texture and nutty depth.

Final Thoughts on Root Veg Goodness

Culinary artistry finds its champion in Ina Garten’s celery root and cauliflower purée.

Classic comfort merges with unexpected sophistication through this innovative recipe.

Creamy textures interplay with crisp Brussels sprouts leaves, creating harmonious contrasts on each spoonful.

Rich flavors dance between earthy vegetables and subtle seasonings, promising memorable dining experiences.

Home chefs can elevate weeknight meals with minimal effort and maximum impact.

Passionate palates will discover pure magic in this elegant side dish – share this recipe, spark conversations, inspire kitchen adventures, and connect through delicious creativity.

Ina Garten Celery Root & Cauliflower Puree Recipe

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4.7 from 21 reviews

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

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Description

Ina Garten’s celery root and cauliflower puree elevates simple vegetables into a luxurious side dish. Silky smooth and richly seasoned, this elegant recipe brings sophisticated comfort to any dinner table you’ll savor.

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Ingredients

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Main Vegetables:

• 2 pounds celery root, peeled and ½-inch diced
• 1 pound cauliflower, core removed, cut into florets
• 8 ounces Yukon Gold potatoes, peeled and ½-inch diced
• 2½ cups chopped leeks, white and light green parts (2 leeks)
• 8 Brussels sprouts

Fats and Dairy:

• 3 tablespoons (45 milliliters) unsalted butter, divided
• 3 cups (710 milliliters) half-and-half
• Good olive oil

Seasonings:

• Kosher salt
• Freshly ground black pepper

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Instructions

1. Warm the culinary workspace by setting the oven to 400°F (200°C), ensuring an ideal roasting environment.
2. In a substantial cooking vessel, melt olive oil with butter over moderate flame. Introduce chopped leeks, gently cooking until they transform into a translucent, softened state, approximately 3-4 minutes.
3. Incorporate diced celery root, cauliflower, and potatoes into the aromatic mixture. Season generously with salt and ground black pepper, stirring to distribute flavors evenly and allow vegetables to slightly caramelize.
4. Cascade half-and-half into the vegetable medley, bringing the liquid to a robust bubbling point. Immediately reduce thermal intensity, cover the vessel, and allow ingredients to meld together, stirring periodically during the 15-minute gentle simmering process.
5. While vegetables tenderize, meticulously prepare Brussels sprouts by removing their core. Separate verdant outer leaves, coating them with olive oil and salt. Arrange on a baking sheet, roasting until edges curl and crisp, approximately 10 minutes.
6. Transfer simmered vegetable mixture to a food processor, pulsing to create a rustic, coarse purée. Return the mixture to the original cooking pot, enriching with remaining butter, salt, and pepper.
7. Present the creamy purée in an elegant serving dish, embellishing with a delicate olive oil drizzle and crowning with the crisp, roasted Brussels sprouts leaves. Serve immediately while temperature and texture remain optimal.

Notes

• Chop vegetables methodically to ensure uniform cooking and beautiful presentation.
• Gentle simmering protects creamy texture and prevents dairy from burning or separating.
• Create crispy Brussels sprout leaves by giving them breathing room on the baking sheet.
• Blend vegetables with restraint, keeping some delightful texture for a more interesting mouthfeel.
• Fine-tune seasoning after blending to achieve perfect flavor balance without overwhelming saltiness.

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

Nutrition

• Serving Size: 1 of 6 servings
• Calories: 202.5
• Sugar: 2.33g
• Sodium: 45.5mg
• Fat: 17.97g
• Saturated Fat: 10.05g
• Carbohydrates: 9.85g
• Fiber: 1.85g
• Protein: 2.07g
• Cholesterol: 44.17mg