Happy New year! I hope all of you had an amazing holiday season. I want to start this year sharing a recipe we’ve been enjoying while I was on a long break from blogging. Yes, I’m back. No, you’re not getting rid of me that easy!
1 small head of cauliflower, cored and separated into florets
1 pound celery root, peeled and cut into 1-inch cubes
4 tablespoons unsalted butter
2 tablespoons plain Greek yogurt
Salt and pepper to taste
In a large pot of boiling salted water, cook the cauliflower florets and celery root until tender. Drain well. While still very hot, transfer the vegetables into a food processor and add the remaining ingredients. Puree until smooth, about 2 minutes. Transfer to a serving dish.
Tip: Top with fresh herbs, pesto sauce or simply serve as is. Another great variation of this puree is the addition of parmesan cheese and garlic.
|Celery Root And Cauliflower Purée|