Ingredients

The following ingredients have 4 Servings
  • 1 pound cauliflower florets
  • 1 small celeriac (peeled and cubed (8-10 oz))
  • 1 large garlic clove (peeled and sliced)
  • 1/3 cup heavy cream
  • 1/2 stick butter ((4 oz))
  • salt and pepper to taste
  • 1 tablespoon snipped chives (optional)
  • sub buttermilk or sour cream for heavy cream
  • add the zest of 1 lemon
  • top with chives or green onion
  • top with chopped parsley
  • top with bacon
  • top with a nice sharp cheddar

Instruction

  • Celeriac: Cut off the top and bottom of the celeric. Then, with a sharp knife and working from top to bottom, peel the root as if you would supreme a grapefruit (see post for video link). Cut the celeriac into 1/2 inch dice, place into a pot with the sliced garlic and cover with water. Bring up to a boil and cook the celeriac until tender and easily pierced with a fork. Drain.
  • Cauliflower: Cut the cauliflower into florets and place into a microwavable bowl. Add 2 tablespoons of water, cover, and cook at high power 5-8 minutes or until the cauliflower is tender and easily pierced with a fork. Drain.
  • Puree: Place both the cauliflower and celeraic (with garlic) into a food processor and pulse to break up the pieces. Add the heavy cream and puree until smooth. Add the butter and mix again. Add salt and pepper to taste. Either mix the chives into the mash or save to garnish the top.)
  • Serve: Garnish with chives or a little chopped parsley.