Celery Root and Cauliflower Purée with Garlicky Greens (Vegetarian, Vegan Option, Paleo)

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Ingredients

For the Celery Root and Cauliflower Purée:
• 1 medium celery root (about 16 ounces), peeled and cut into 1/2-inch cubes
• 1 small head or half a large head of cauliflower (about 16 ounces), cut into small florets
• 1/2 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 1/8 tsp crushed red pepper flakes
• sea salt to taste

Instructions

Make the Celery Root and Cauliflower Purée:
1. 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.
2. 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).
3. 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.
4. 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:
5. Stack chard leaves, roll together and slice them into 1/4-inch strips. Cut the stems three quarters of the way down very thinly.
6. 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.
7. 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.
8. 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 .

Notes