Rosemary and thyme Cauliflower Celery Root Puree

A lovely alternative to mashed potatoes, this recipe combines celery root, cauliflower, garlic, butter, rosemary, and thyme for a dish that’s full of flavor.


1 large head cauliflower, florets removed

1 celery root, peeled and diced

2 large cloves garlic, peeled and smashed

2 tablespoons butter

½ cup milk

1 teaspoon fresh thyme leaves


1 teaspoon rosemary

Kosher salt

Freshly ground black pepper


1. Place cauliflower, celery root, and garlic in a large stock pot and cover with water.

2. Bring to a boil and allow vegetables to cook until soft enough to pierce easily with a knife, about 15 minutes.

3. When vegetables are done, drain and place in a food processor.

4. Add butter, milk, rosemary, and thyme. Process until smooth.

5. Salt and pepper to taste.