Cauliflower and Celery Root Mash Recipe
- 1 head cauliflower, about 2 lb
- 1 celery root (celeriac), about 1 lb
- 1/2 cup water
- 1/4 cup Metropolitan Market Extra Virgin Olive Oil
- Salt and pepper, to taste
- 2 Tbsp nutritional yeast, optional
- Metropolitan Market Extra Virgin Olive Oil
- fresh thyme leaves
- Cut the cauliflower into small florets. Peel celery root and cut into 1-inch pieces.
- Heat a large deep skillet over medium- to medium-high heat. Add 2 Tbsp of olive oil, sauté cauliflower and celeriac and season with salt and pepper. Cook uncovered for about 10 minutes, stirring occasionally, and adjusting heat if needed to prevent burning.
- Add 1/2 cup water, cover, and adjust heat so mixture simmers gently; cook for 20 to 30 minutes, until tender; you may need to add more water.
- Remove from heat; set aside to cool until it is safe enough to process in a blender or food processor. (To blend while hot, use an immersion blender.)
- Puree cooled vegetables in food processor or blender until smooth, adding a bit more water or your favorite broth, as needed. To season, add salt, pepper, and nutritional yeast, to taste.
- Serve warm sprinkled with thyme. Swirl in 2 tablespoons of olive oil. Serve warm.
- Cook’s Tip:
- Can be made up to 2 days ahead, keep chilled. Reheat gently before serving.
Nutrition:Amount Per Serving (based on 8 servings)
Protein: 3 g
Carbohydrates: 9 g
Dietary Fiber: 3 g
Net Carbohydrates: 6 g
Total Fat: 8 g
Saturated Fat: 1 g
Trans Fat: 0 g
Sodium: 65 mg
Cholesterol: 0 mg
Total Sugars: 3 g
Added Sugars: 0 g
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