Cauliflower Celeriac “Mashed Potatoes”
Serves 4-6 vegetable side portions
Ingredients:
- 1 head cauliflower (about 4 cups)
- 1 head celeriac (about 1 ½-2 cups)
- 1 head garlic
- 4-5 shallots
- Low Sodium Chicken stock (or vegetable stock)
- Salt and pepper to taste
Directions:
- Pre-heat oven to 375°F.
- Cut cauliflower into individual florets, each about the same size, wash and dry off.
- Peel celeriac and cut into equal 1” x 1” inch cubes.
- Remove outer layer of skin off the garlic head, so that only the individual outer skin remains.
- Clean shallots and leave whole.
- Steam cauliflower so that it is ‘mushy’ – more than just andante. Remove from heat (do not place them into an ice bath – it will make the cauliflower too watery).
- In a reasonable-sized roasting pan, place the celeriac cubes and the shallots. Spray with non-stick spray and toss with a small amount of sea salt.
- Place the garlic into a small ramekin (big enough to just hold the garlic). Add about 2-3 tablespoons of Low Sodium Chicken Stock (or vegetable stock), cover with foil wrap. Put the ramekin in the corner of the roasting pan.
- Place roasting pan in the hot oven, and roast the vegetables until they are soft, being careful not to brown the edges too much (this would ruin the ‘mashed potato’ look).
- When the celeriac is soft enough for a fork to easily pierce, pour about ¼ cup of Low Sodium Chicken stock into the roasting pan. Allow it to evaporate (this step will soften the celeriac for blending).
- The celeriac and shallots will be done a bit sooner than the garlic, remove from pan and continue to poach the garlic.
- Place the celeriac and the shallots into a large bowl, add the cauliflower 2-4 florets at a time and purée with an immersion blender. The cauliflower will add enough moisture to the mash, but if you find it dry, add a little LS chicken stock (very little). The trick to this dish is to not make soup, but a creamy mash.
- When you have puréed the celeriac, shallots and cauliflower, add the poached garlic cloves (all of them) and drizzle the LS chicken stock remaining in the ramekin into the mix. Purée until you have a creamy paste. Using a soup ladle, push this mash through a fine sieve (this is important so that the mash is creamy and not chunky or woody).
Tips:
I find using my immersion blender the perfect tool, as it really purées to a fine ‘mash”.
Use the liquid sparingly. I have made this several times and this is by far the best ‘mashed potato’ texture and consistency.
[…] cup cauliflower and celery root mash (click here for […]
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Hi Eva – Just wanted to let you know that I made a version of this today (for tomorrow’s dinner). My taste test was successful as was Mr. N’s. He loved it! Thank you for the idea to use cauliflower instead of potatoes! 🙂
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Thanks Kristy, that’s so great. I’m very glad that you tried one of my recipes and that Mr N gave it the thumbs up.
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[…] going to serve it with my traditional Celeriac Cauliflower Mash. And a wonderful lemony Asparagus from my friend Greg’s Rufus’ […]
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[…] Do-over Christmas was Sunday, January 13 and I made a full Turkey dinner along with stuffing, celeriac and cauliflower mash, Cherry Soup, Cherry Squares and Pumpkin Brûlée mini-tarts! Needless to say, it was a grand […]
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[…] (celery root) in the vegetable crisper just waiting to get brown and tossed so I decided to take my celeriac cauliflower “mash” and change it up a bit with the potato. Since I didn’t have a head of cauliflower either I […]
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[…] Cauliflower and Celeriac “mashed potatoes”- from kitcheninspirations.wordpress.com, Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in Uncategorized. Bookmark the permalink. ← Jack Frost Sighting: Week #17 […]
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[…] been blogging. I think I first discovered her blog when she’d just posted a wonderful cauliflower and celeriac mash recipe and I’ve been drawn back ever since by her stories and photos. She made a wonderful series of […]
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Thank you Eva for visiting me and sharing your thoughts and this recipe! 🙂
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You are very welcome, Marina.
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[…] at least once and a cauliflower mash has been on my “to-try list” ever since I saw Eva’s post. I gotta say – it was delicious – I was so impressed. The puréed cauliflower was rich, […]
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I adore cauliflower. This may be a great “gateway” recipe for someone who knows nothing about celeriac. 🙂
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I’m glad to have inspired you Genie. Let me know how/if you like it.
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[…] roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce and the celeriac and cauliflower mash. I served it with the celeriac and cauliflower mash instead of potatoes. It was incredibly […]
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Okay see, I need a immersion blender bad- for exactly this type of recipe. Can you believe I don’t have one! Love Love the mashed cauliflower for this dish and I am amazed at your combo of cauliflower and celeriac. I had no idea they went so well together! Thanks for visiting today!
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Thanks Jessica! The immersion blender is one of my most utilized appliances!
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Wow, I have never tried mashed cauliflower! Sounds delicious! Cauliflower is one of my favourite veggie. Thanks for sharing, have a wonderful weekend!
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Thank you, kitchen flavours. Cauliflower and the celeriac make an amazing combo…earthy and yet fresh. I hope you try it!
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I may have to add an immersion blender to my kitchen gadget list. (This list is getting awfully long!). LOL. I’ve never been big into cauliflower, but that’s a leftover aversion from when I was a kid. Perhaps I should give it a shot again. 🙂
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Kristy, I bet if you surveyed the bloggers you follow, the immersion blender is probably one of the most used kitchen appliances! I put my reg blender in the basement and haven’t thought twice about it since.
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Haha, I was wondering what the heck an “Immersion Blender” was – I’ve always known it as a hand-blender and I totally agree – couldn’t do without it. It’s so good for soups and purées, compotes etc. I couldn’t do without the regular blender though… the food processor big jug with massive spinny blade thing though. That just breezes through bigger, harder things and lets me make bread-crumbs much more easily (wouldn’t like to try making bread crumbs with an immersion blender, lol!)
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I agree, Charles, each kitchen gadget has its purpose. My food processor still has a prominent position in my appliance garage! But my hand blender came with a smaller version, which is equally as useful to make pesto, grind nuts etc.
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Hi Eva! I love my immersion blender – it’s a great tool. How tasty that you roasted your celeriac prior to using. I’ve never worked with it – but I always say I’m going to…
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Thanks Ann. Roasting it brings out the sweetness. I’ve heard it said that celeriac (or celery root) is the more civilized celery! Very versatile too, you can eat it raw or cooked! I love it.
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I love cauliflower! This sounds great. Love the immersion blender!
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Thank you Erin. It really was. I’m not a huge potato fan, except of course for pomme frites, but this was YUM!
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What a coincidence! My wife just happened to make something similar the other day to use up some root vegetables. No cauliflower though – We’ll try that next time. Sounds delicious and so much healthier than regular mash too! Nice one 🙂
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Thank you Charles! It was creamy and very tasty. I love ‘kitchen sink’ dinners, they often turn out better than planned meals!
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You have me at mashed cauliflowers ;-)) Looks so smooth and yummy!
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Angie, I am not kidding, this had the texture and consistency of mashed potatoes, with about half the carbs! Definitely will be on my Thanksgiving and Christmas dinner menu this year (cut back where I can).
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