Posted on July 18, 2011 | No Comments
This rich, creamy purée combines the familiar flavor of celeriac (celery root) with the subtle flavor of rutabaga. The yellowish tint of the cooked rutabaga gives it an extra delicious appearance.
2 medium-sized rutabagas (about 12 ounces peeled)
2 medium-sized celery roots (about 12 ounces peeled)
2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
2 cups vegetable broth
2 cups water
4 ounces vegan cream cheese
1/2 teaspoon sea salt
Dice rutabagas and celeriac into about 1-inch cubes. Add olive oil to a large pot over medium heat. Stir in garlic and diced vegetables and continue to cook. After a few minutes, add the vegetable broth and water to the pot, turn the heat up to high and bring to boil.
Continue to boil over medium-high heat for about 20 minutes until the vegetables are fork tender. In a food processor (or blender with lid held down tightly), add vegetables and about half of the liquid, and blend well. After about 30 seconds, continue adding liquid and blending until you reach the desired consistency (thicker than soup, thinner than mashed potatoes). You will probably use all of the liquid. At this point, taste for salt and add more if necessary (I used 1/2 teaspoon sea salt), add vegan cream cheese and fresh ground black pepper, and blend for one or two minutes longer until the mixture is puréed.
Serve immediately topped with plenty of freshly ground black pepper or return to covered pot over low heat until you are ready to eat.
Notes & Inspiration
After trying many different preparation methods for this dish (such as variations of vegan sour cream, soy creamer, Earth Balance margarine), I found the perfect match of ingredients to create a rich, creamy purée! The sea salt I use tends to taste saltier than most, so be sure to adjust your salt to taste. The first time I saw a celery root purée was in a recipe posted by Faith Durand on the kitchn. It looked like a savory treat and I’m glad I took the time to create this version.