Ingredients

The following ingredients have 6 Servings
  • 1 celery root
  • 1/2 head of cauliflower
  • 2 shallots (peeled and halved)
  • 2 cloves of garlic (peeled)
  • 1 tsp salt
  • 1/2 cup vegan butter
  • 1 tbsp nutritional yeast
  • 1/8 tsp ground black pepper
  • a pinch of nutmeg (optional)

Instruction

  • Prepare the vegetables: cut the celery root into 4 pieces to quarter it. Peel it and cut into 2-inch cubes. Cut the cauliflower into florets.
  • Place the diced celery, cauliflower, shallots, garlic and salt in a large pot and cover with water.
  • Bring to a boil, then lower the heat and let simmer for 20-25 minutes, or until the vegetables are tender. You can test doneness by using a knife, the celery should be soft.
  • Remove from heat and drain, discarding the cooking water.
  • Transfer to a food processor, add the butter, nutritional yeast, ground black pepper, and a pinch of nutmeg. Process for 3-5 minutes, or until you get a smooth purée. Taste and adjust salt and pepper if needed (I ended up adding about 1/2 tsp salt).
  • Serve immediately or reheat gently in a saucepan with some almond milk to prevent it from drying. You can also reheat it in a double boiler.
  • Celery purée will keep for up to 4 days in the refrigerator.