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.
Ingredients
Scale
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
Instructions
- Warm the culinary workspace by setting the oven to 400°F (200°C), ensuring an ideal roasting environment.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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