Cauliflower And Celery Root Mash With Roasted Garlic Recipes
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F
- Trim and peel celery root and cut into 1-inch pieces.
- In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
- Stir celery root and reduce temperature to 375°F
- Roast celery root, stirring after the 30 minutes, 1 hour more.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
GARLIC MASHED CAULIFLOWER
This recipe is so easy and healthy. I love mashed potatoes, and when I started the South Beach Diet® and couldn't have them, I had to find an alternative. This is an awesome alternative, and people who hate vegetables love it. I do recommend using a large food processor for this recipe.
Provided by Andie
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
- Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
- Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.4 g, Cholesterol 6.6 mg, Fat 5.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 1.8 g, Sodium 371.6 mg, Sugar 3.5 g
CAULIFLOWER AND CELERY ROOT MASH WITH ROASTED GARLIC RECIPE RECIPE
Categories Side Poach Thanksgiving Low Carb Vegetarian Quick & Easy High Fiber Low Sodium Low/No Sugar Wheat/Gluten-Free Cauliflower Healthy Vegan
Yield 4 people
Number Of Ingredients 5
Steps:
- Combine everything except the garlic in a large pan and bring to a boil. Simmer for 20-25 or until celery root is tender. Strain but reserve the liquid. Mash the vegetables with a potato masher to desired consistency. Add splashes of the reserved hot liquid until as smooth or chunky as you like. Stir in the garlic and serve sprinkled with fresh chopped herbs. TIPS AND NOTES: Add other flavors such as a dash of parmesan or a chipotle pepper. For a vegan version, omit the milk and stir in a drizzle of extra virgin olive oil at the end.
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- Celeriac: Cut off the top and bottom of the celeric. Then, with a sharp knife and working from top to bottom, peel the root as if you would supreme a grapefruit (see post for video link). Cut the celeriac into 1/2 inch dice, place into a pot with the sliced garlic and cover with water. Bring up to a boil and cook the celeriac until tender and easily pierced with a fork. Drain.
- Cauliflower: Cut the cauliflower into florets and place into a microwavable bowl. Add 2 tablespoons of water, cover, and cook at high power 5-8 minutes or until the cauliflower is tender and easily pierced with a fork. Drain.
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- Preheat oven to 425. In a large pot, add cauliflower and garlic cloves. Cover with water and salt the water. Bring to boil and cook for about 5-8 minutes. Drain the cauliflower and garlic.
- Spray a large sheet pan with olive oil cooking spray. Place cauliflower and garlic cloves onto the pan. Sprinkle with salt, pepper, onion powder, and ground sage. Spray well again with olive oil cooking spray.
- Place into oven for about 20-22 minutes or until the cauliflower is just a little browned and toasty.
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