A creamy purée of celery root and cauliflower topped with garlicky sautéed greens makes a for simple to prepare weeknight or holiday side.
15 minPrep Time , 30 minCook Time , 45 minTotal Time
- 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)
- 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
- 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.
- 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).
- 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.
- 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.
- Stack chard leaves, roll together and slice them into 1/4-inch strips. Cut the stems three quarters of the way down very thinly.
- 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.
- 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.
- 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 .
Gluten-Free, Grain-Free, Vegetarian, Vegan options, Paleo