Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Root Vegetable Purée with Cauliflower

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Claudia Curici, Health Coach
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Pressure Cooking
  • Diet: Gluten-Free, Vegan

Description

This creamy root vegetable purée combines cauliflower, parsnip, celeriac, and sweet potato into a silky, flavorful side dish that pairs beautifully with meat, poultry, or seafood. Naturally dairy-free and easy to make in a pressure cooker or Instant Pot, it gets its rich texture from the vegetables themselves and its deep flavor from warming spices and a simple technique of sautéing the aromatics and vegetables before pressure cooking. Turmeric lends a beautiful golden color and subtle warmth, making this nourishing purée a delicious alternative to mashed potatoes for both everyday meals and holiday tables.

Ingredients

  • 1/2 large cauliflower head (about 500 g / 1.1 lb), cut into florets
  • 1 large parsnip, peeled and cubed (about 180 g / 6 oz)
  • 1 small celeriac, peeled and cubed (about 250 g / 9 oz)
  • 1 medium sweet potato, peeled and cubed (about 250 g / 9 oz)
  • 2 tablespoons extra virgin olive oil
  • 4–5 garlic cloves, lightly smashed
  • 1/2 teaspoon mustard seeds
  • 4–5 whole allspice berries (or 1/4 teaspoon ground allspice)
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 1 cup (240 ml) water
  • 1 tablespoon extra virgin olive oil, for finishing
  • 1/2 teaspoon dried chives or a small handful fresh chives, chopped
  • Additional salt and pepper, to taste

Instructions

  1. Prepare the vegetables. Cut the parsnip, celeriac, and sweet potato into medium cubes. Leave the cauliflower in larger florets.
  2. Set a pressure cooker or Instant Pot to sauté mode. Add the olive oil, garlic, and mustard seeds. Cook for 2 to 3 minutes, stirring occasionally, until fragrant.
  3. Add the allspice and turmeric, then immediately add the vegetables. Stir well to coat everything in the oil and spices.
  4. Add the water, apple cider vinegar, salt, and pepper. Stir to combine.
  5. Secure the lid and pressure cook on high pressure for 3 minutes.
  6. Allow the pressure to release naturally for 5 to 10 minutes, then carefully release any remaining pressure.
  7. Remove approximately half of the cooking liquid and reserve it.
  8. Blend the vegetables using an immersion blender until smooth. Alternatively, transfer everything to a high-speed blender.
  9. Add 1 to 2 tablespoons of extra virgin olive oil and blend again. Add some of the reserved cooking liquid as needed to achieve your preferred consistency.
  10. Stir in the chives and adjust the seasoning with additional salt and pepper to taste.
  11. Serve warm.

Notes

The purée can be made 1 to 2 days in advance and refrigerated.

Save any extra cooking liquid and use it when reheating if the purée becomes too thick.

For a smoother, more elegant texture, blend in a high-speed blender rather than using an immersion blender.

If serving to babies under one year of age, omit the salt and spices and purée until completely smooth.

Find it online: https://creativeinmykitchen.com/cauliflower-and-root-vegetable-puree-with-turmeric-and-chives/