Description
This cauliflower and root vegetable puree is the perfect comforting, nutritious and delicious side to meat, chicken, or seafood.
Ingredients
- 1/2 big cauliflower head (or one small one)
- 1 big parsnip, peeled
- 1 small celeriac, peeled
- 1 medium sweet potato, peeled
- 2 tablespoons extra virgin olive oil
- 4–5 garlic cloves, smashed
- 1/2 teaspoon mustard seeds
- 4, 5 all spice berries (or use 1/4 teaspoon powder)
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon apple cider vinegar
- 1 cup water
- 1, 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dry chives or a small handful of fresh
- more salt and pepper to finish to your taste
Instructions
- Prepare all the vegetables and cut them into cubes. Leave the cauliflower in big florets (bigger than the chunks of root vegetables).
- Add the olive oil to a pressure cooker on low to medium heat (or the saute option in Instant Pot) and add the garlic and mustard seeds. Sautee for 2, 3 minutes.
- Add the turmeric powder and all the veggies. Stir well so all the veggies get coated with the spices and oil and add the water, vinegar, salt and pepper.
- Cover and pressure cook for 3 minutes.
- When the time is done, let the pressure release naturally for about 5-10 minutes. Release the rest if there is more.
- Take more of half of the liquid out and blend everything with an immersion blender or transfer to a normal blender.
- Add some extra virgin olive oil, taste for salt and pepper, blend again or mix well and add the chives.
