Celeriac and Potato Puree

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This restaurant quality puree is comforting and makes the perfect side dish to any rich stew like the Non-Boeuf Daube Provencal served here.

Ingredients

1 medium celeriac, peeled and cut into 2” cubes

4 medium Idaho potatoes, peeled and cut into 2” cubes - it’s also delicious to substitute a 1/2 cauliflower for the potatoes

2 shallots peeled and halved

2 cloves of garlic, peeled

1/8 tsp ground black pepper

Instructions

  1. Prepare the vegetables.

  2. Place all prepared vegetables into a large pot and cover with water.

  3. Bring to a boil, then lower the heat and simmer for 20-25 minutes or until all vegetables are soft and tender.

  4. Remove from the heat and drain, discarding the cooking water or you could save it and use as a base for your next batch of vegetable stock.

  5. Either leave in the pot and mix well with a hand mixer along with ground black pepper until smooth and creamy or transfer to a food processor and process 1-2 minutes.

Yields 4 servings as a side dish

Lynn Collins

Certified Plant-Based Lifestyle Educator

http://www.plantempoweredwellness.com
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Non-Boeuf Daube Provencal

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Sweet Potato Waffles