Celery Root and Cauliflower Purée with Garlicky Greens
1 medium celery root, peeled and cut into 1/2-inch cubes
3 tablespoons salted butter (or use extra virgin olive oil)
1 tablespoon salted butter (or use extra virgin olive oil)
One large pinch or 1/8 tsp crushed red pepper flakesShop this recipe
For the purée: Steam the celery root and cauliflower florets until tender (about 15 minutes). Transfer vegetables to the bowl of a food processor, add 3 tablespoons of butter and 1/2 a teaspoon of salt and process until smooth (you may need to add 1 or 2 tbsp of the steaming liquid to loosen the puree to the right consistency). Season with additional salt and pepper to taste and keep covered while making the garlicky greens. You can also refrigerate the purée up to 1 day ahead of time and reheat in a heatproof glass bowl set over a pan of simmering water.
For the sautéed chard: Stack chard leaves, roll together and slice them into 1/4-inch strips. Cut the stems three quarters of the way down very thinly. Heat 1 tablespoon of butter (or olive oil) in a large skillet or sauté pan with a lid. Add the garlic and red pepper flakes and sauté for 30 seconds just until the garlic is fragrant. Stir in the still wet chard leaves and stems, turning it in the butter and garlic for 2 to 3 minutes until just starting to wilt. Cover the pan and let cook for another 2 to 3 minutes until both the sliced stems and leaves are just tender. Season with a pinch or two of sea salt.