Celery Root & Cauliflower Purée

1. Sauté Leeks

Heat a large pot or Dutch oven over medium heat and add 1 tablespoon of olive oil along with 2 tablespoons of butter. Once melted, add the chopped leeks. Sauté for about 3 to 5 minutes until they become soft and slightly translucent.

2. Add Vegetables and Season

Add the celery root, cauliflower, and diced potatoes to the pot. Season with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper. Stir everything together and continue cooking for 4 to 5 minutes.

3. Simmer with Half-and-Half

Pour in the 3 cups of half-and-half. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes, or until the vegetables are tender.

4. Roast Brussels Sprouts

Toss Brussels sprouts leaves with 2 tablespoons of olive oil and 1 teaspoon of salt. Spread them out on a sheet pan and roast in the preheated oven at 400 degrees for about 10 minutes until crisp.

5. Purée Vegetables

Transfer the simmered vegetable mixture to a food processor fitted with a steel blade and process until it reaches a coarse purée consistency. Return the puréed vegetables to the pot.

6. Finish the Purée

Stir in the remaining tablespoon of butter, along with 2 teaspoons of salt and 1 teaspoon of pepper. Reheat the purée gently on the stove as needed.

7. Serve

Transfer the hot purée to a serving dish. Drizzle with a bit of good olive oil and top with the crispy Brussels sprouts leaves. Serve alongside your favorite main course.