A creamy purée of celery root and cauliflower topped with garlicky sautéed chard makes a simple, rustic side dish.
Meet my new favorite purée, a creamy combination of silky soft cauliflower and celery root.
It’s a quiet and perhaps unfamiliar combination as far as sides go but it’s supremely comforting and rather elegant when dressed up nicely with a pile of garlicky greens. It’s just the type of dish I get excited about and want to eat for days on end.
Celery root and cauliflower are my white vegetables of choice here because of their creamy texture and mild, almost nutty (verging on grassy) flavor that makes them a nice change of pace from the mashed spuds we all grew up on. Not to mention that they make a lovely low-carb stand-in for the traditional side, although I’d argue that they taste so good together they shouldn't really be considered a stand-in for anything at all.
Once steamed and whizzed up vigorously in the food processor with a few pats of butter (or olive oil for a vegan version), the creamy mash is ready to be served with no further action on your part but I do think it really shines buried under a mound of crumpled green chard.
The splendidly silky garlic infused greens add an extra layer of flavor and dimension to the dish while a pinch of red pepper adds a welcome hint of heat.
This is the kind of side that fits right into a busy weeknight dinner as well as a fancier affair and I suspect it will be making a repeat appearance at my dinner table this holiday season.
A creamy purée of celery root and cauliflower topped with garlicky sautéed greens makes a for simple to prepare weeknight or holiday side.
For the Celery Root and Cauliflower Purée:
- 1 medium celery root (about 16 ounces), peeled and cut into ½-inch cubes
- 1 small head or half a large head of cauliflower (about 16 ounces), cut into small florets
- ½ teaspoon salt
- 3 Tablespoons butter (use extra virgin olive oil for vegan version)
For the Sautéed Chard:
- 2 bunches Swiss chard (wash chard, leaving some water clinging to the leaves)
- 1Tablespoon butter ( or extra virgin olive oil for a vegan version)
- 2 small or 1 large garlic cloves, finely minced
- One large pinch or ⅛ tsp crushed red pepper flakes
- sea salt to taste
Make the Celery Root and Cauliflower Purée:
- Set a steamer basket in a large pot or pan and fill with water to just below the basket. Bring water to a steady boil.
- Add the celery root and cauliflower florets (you may need to do this in two batches depending on the size of your pot); reduce to a low simmer. Cover and steam until tender (about 15 minutes).
- Transfer vegetables to the bowl of a food processor, add butter and salt and process until smooth (you may need to add 1 or 2 Tablespoons of the steaming liquid to loosen the puree to the right consistency). Season with additional salt and pepper to taste and keep covered while making the garlicky greens.
- You can also refrigerate the puree up to 1 day ahead of time and reheat in a heatproof glass bowl set over a pan of simmering water before topping with the sautéed chard.
Make the Sautéed Chard:
- Stack chard leaves, roll together and slice them into ¼-inch strips. Cut the stems three quarters of the way down very thinly.
- Heat the butter (or olive oil) in a large skillet or sauté pan with a lid. Add the garlic and red pepper flakes and sauté for 30 seconds just until the garlic is fragrant.
- Stir in the still wet chard leaves and stems, turning it in the butter and garlic for 2 to 3 minutes until just starting to wilt.
- Cover the pan and let cook for another 2 to 3 minutes until both the sliced stems and leaves are just tender. Season with a pinch or two of sea salt .
Gluten-Free, Grain-Free, Vegetarian, Vegan options, Paleo
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 103Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 465mgCarbohydrates: 7gFiber: 3gSugar: 2gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Mashed Cauliflower and Celery Root with Garlicky Greens (Vegan Option, Paleo)
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.