RCP: Celeriac, Cauliflower Mash with Thyme and Chavrie Goat Cheese

K

karennoca

Well-known member
This is delicious and a wonderful addition to the cauliflower mash I have been making.

1 large head cauliflower, broken down into small florets for steaming.

1 celeriac, peeled and cubed to 1/2-inch dice

2 to 3 cloves garlic, sliced

2 tablespoons butter

salt and pepper to taste

2 to 3 tablespoons Chavrie Goat Cheese

3 to 4 springs fresh thyme

1 Tablespoon or more of snipped chives

Place cauliflower into microwave safe bowl, add 2 tablespoons water, cover, and microwave 5 to 8 minutes until tender and easily pierced with a knife. Drain and set water aside.

Place celeriac and garlic in a pan, cover with water and cook until tender and easily pierced with the tip of a knife. Drain.

Place cauliflower, celeriac, garlic, into the food processor and pulse to break up the pieces. Add butter, Chavrie Goat Cheese,

Thyme, salt and pepper, and puree until mixture is smooth. Use water from the cauliflower, if needed to adjust the texture to your liking. Add salt and pepper, chives and pulse a few times. Taste and adjust seasoning to your taste.

I like to make ahead, place into an oven safe pan and gently reheat just before dinner. Garnish with fresh, snipped chives, if desired.

 
You had me at Celeriac...and lost me at goat cheese. But a Gruyere would do nicely for me. Thanks.

oh, and I checked. Ingles sells celeriac for $3.98/pound and most of the roots were half pound. There is no UPC tag on the root nor does the store list the name. I guess you just have to ask like I did, since I had no clue what it would look like.

 
And the goat cheese was exactly why I wanted to try this -

we're never able to get through a goat cheese log before it goes bad! In fact, I stocked up on Trader Joe's puffed pastry at the holidays just to make quick goat cheese tomato pizzas. C

 
We can get logs in a regular grocery store, as well as at Trader Joe's and at Costco. . .

Sometimes we just cannot eat it all and the logs will go funky after a while in the fridge. The logs are very soft, even when refrigerated. So, one time I froze figuring I had nothing to lose as it would've turned in the fridge--and the freezing worked. Also, the log cheese was the same texture when defrosted.

 
You must log in or register to reply here.
Back
Top