Servings: 4 servings
Calories: 157kcal
Ingredients
- 4 cups cauliflower florets
- 1 small piece celery root (celeriac) peeled and cubed
- 3 tablespoons butter
- 3 tablespoons heavy cream
- 2 tablespoons finely grated Parmesan (optional)
- 3/4 teaspoon salt
- Pinch of ground white or black pepper
Instructions
- Put the cauliflower and celery root in a saucepan, cover with salted water and boil until both are very tender, 15 to 18 minutes.
- Drain well, then return the vegetables to the hot pan over low heat for 1 to 2 minutes, stirring, to steam off excess water.
- Transfer to a blender or food processor with the butter, cream, Parmesan if using, salt and pepper.
- Blend until completely smooth and silky, scraping down the sides once or twice. Taste and adjust the seasoning. Serve hot.
Notes
Drying the vegetables in the hot pan is the step that keeps the purée from being watery. A blender gives a smoother result than a potato masher. If the purée seems too thick, add a spoonful of the cooking water.
Chef's Tip: Finish each serving with a little browned butter and a pinch of nutmeg for a restaurant-style touch.
Keto Swap: Mandioquinha (Arracacia xanthorrhiza) is a starchy root. Cauliflower provides the creamy body, and a small amount of celery root adds the gentle, herbal sweetness that mandioquinha is known for.
Success Tip: Spoon it under a seared steak or a braise, or use it as a topping for a keto escondidinho-style casserole.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 157kcal | Protein: 4g | Fat: 14g | Fiber: 2.4g
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