We’ve tried the cauliflower mash; and honestly, alone with no other vegetable, it’s not a hit at our home. So, I’m always trying to find alternatives to the traditional pureed or mashed potatoes, to ensure that we include a variety of vegetables in our nutrition.
As an accompaniment to butter-sauteed skin salmon, tonight we enjoyed this unique puree.
The fennel provides a slightly anise-like aroma and the overall flavour is delicate and tasty.
- 900g-1kg (about 2 lbs) celeriac, peeled and cut into medium sized dice
- 200g turnip (medium, about 7oz), peeled and cut into medium sized dice
- 1 small fennel, chopped
- sea salt and pepper, to taste
- 1 teaspoon ground rosemary
- 2 tablespoons butter
- 1/4 cup coconut milk
- Prepare the vegetables and in a pot with plenty of water, cook until tender, approximately 25 minutes.
- Drain completely.
- With a potato masher, roughly mash the vegetables, butter, and seasonings, ensuring the butter is melted and well incorporated.
- Transfer to a blender or food processor and add the coconut milk.
- Blend until smooth.
- Serve with meats, poultry or fish.
For the butter-sauteed salmon, for 2 persons:
- 1 medium leek, peeled and finely sliced
- 2 tablespoons butter
- 2 salmon steaks with skin
In a saucepan, heat the butter with the leek, over low heat. Cook until the leek is soft, about 7 minutes. Push to the side of the pan and add the salmon steaks. Cook to your liking. Serve with the celeriac-turnip-fennel puree and garnish with the buttered leeks.
I really loved the combination of the celery root and the fennel in this recipe! I thought it would be a great flavor to add to any Thanksgiving table, so I included it in this year’s “Food Allergy Friendly and Clean Eating” Thanksgiving recipe round-up.
http://infectiousoptimism.blogspot.com/2013/11/2013-food-allergy-friendly-and-clean.html
Happy Holidays!!
Thank you! That’s lovely to hear. I’m happy you liked it; and I’ll check out the Thanksgiving post. 🙂