How do I ensure my celeriac puree is smooth and creamy?

To achieve a smooth and creamy celeriac puree, blend the cooked vegetables with 2 tablespoons of olive oil and at least 2 tablespoons of the reserved vegetable broth, adding more broth as needed for your desired consistency.

How should I prepare the chanterelle mushrooms for sauteing?

Clean the chanterelle mushrooms by brushing off any dirt. If they are large, halve them before sauteing in olive oil until tender and seasoned with salt and pepper.

Can I use dried herbs instead of fresh for the celeriac puree?

While fresh rosemary, thyme, and sage are recommended for their vibrant flavor, you can substitute with dried herbs, using about one-third of the amount specified for fresh.

What kind of non-dairy milk works best for the puree?

Unsweetened, unflavored non-dairy milk is specified for the puree to ensure it doesn't impart unwanted sweetness or flavors. Almond, soy, or oat milk would all work well.

How should I store leftover Herbed Celeriac Puree and Sauteed Chanterelle Mushrooms?

Store any leftover celeriac puree and sauteed chanterelle mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

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Herbed Celeriac Purée With Sautéed Chanterelle Mushrooms
[Vegan]

ED By: Emma D'Alessandro

Author Bio

I'm Emma, food enthusiast, clean-eating recipe creator, amateur photographer, life-liver, eater, traveler, farmers market addict,... Read More

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A creamy Herbed Celeriac Puree topped with golden sauteed chanterelle mushrooms, garnished with fresh herbs, served warm in a bowl.

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Herbed Celeriac Purée With Sautéed Chanterelle Mushrooms [Vegan]

5-6

Dairy Free

Vegan

Celeriac, also known as celery root, is the perfect substitute for mashed potatoes. Its puréed texture is creamy yet less starchy than regular potatoes, and its basic flavor makes it perfect for seasoning and pairing with more flavorful vegetables. The mushrooms that top the purée in this dish add a... Read More

Ingredients You Need for Herbed Celeriac Purée With Sautéed Chanterelle Mushrooms [Vegan]

For the Celeric Purée:

2 medium celery roots, peeled and chopped into 2-inch cubes
2 cups cauliflower florets
4 cups vegetable broth
1 cup unsweetened, unflavored non-dairy milk
1/2 medium yellow onion, diced
2 tablespoon olive oil
1 tablespoon chopped fresh rosemary, thyme, and sage
Salt and pepper, to taste

For the Mushrooms:

1/2 pound chanterelles, cleaned, halved if large
1/2 tablespoon olive oil
Salt and pepper, to taste

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How to Prepare Herbed Celeriac Purée With Sautéed Chanterelle Mushrooms [Vegan]

To Make the Celeriac Purée:

Bring vegetable broth, milk, and salt to a boil in a large saucepan. Reduce heat to medium, add yellow onion, vegetables, and herbs, and simmer for 15-20 minutes or until the vegetables are tender.
Drain liquid into a bowl and reserve for later use.
Place vegetables and herbs into a food processor and add 2 tablespoons of olive oil, plus 2 tablespoons reserved broth, and purée until smooth and creamy. Add extra broth if creamier texture desired.

To Make the Mushrooms:

Heat olive oil in a skillet over medium heat. Add chanterelles and cook covered 5-7 minutes. Add salt and pepper and continue to cook for another 2-3 minutes, until tender. Top purée with mushrooms and serve while warm.

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Comments:

Sea Shine says:

January 20, 2016 at 4:28 pm

Amie Timmons yum
Michelle A. Carr says:

January 20, 2016 at 12:31 pm

Steve Igel lets make this
Jess Isabel Torregroza says:

January 20, 2016 at 10:06 am

Jessie Britton