black garlic

Truffled Celery Root-Cauliflower Puree

Jennifer Leave a comment

celery root-cauliflower puree

Celery root belongs to the carrot family and has a mild celery flavor, with a rather knobby appearance. It is a good source of vitamin K and phosphorus, while cauliflower is high in vitamin C and antioxidants. Puree these together with truffle oil and the result is a silky, luxurious puree that will beat out mashed potatoes any day!

Truffled Celery Root-Cauliflower Puree

1 celery root (aka celeriac), peeled and diced
1 head of cauliflower, cut into florets
1 quart veggie broth
2 cloves of black garlic or 1 clove of roasted garlic (optional)
2 tablespoons truffle oil
sea salt

1. In a large pot, add celery root, cauliflower, and broth. Allow to steam for 15-20 minutes, until the vegetables are very tender.
2. Drain and reserve liquid. This flavorful broth can be repurposed to cook grains or as a soup base.
3. Add veggies to food processor with garlic, truffle oil, and sea salt. Puree until smooth.

Black Garlic Hummus!

Jennifer 3 Comments

blackgarlic hummus

This was my first time using black garlic, which I purchased at my co-op. However, I’ve definitely seen it at Trader Joe’s, but I’m not sure if it’s a regular item there. I’m pretty sure you could find this in Whole Foods in the produce area. Through a month-long fermentation process, regular garlic turns into supergarlic! While regular garlic is touted for being high in antioxidants, black garlic has been shown to contain double the antioxidant properties of regular garlic. Not only is it more nutritious, but it is richer and sweeter, with a melt-in-your-mouth consistency. The flavor really enhances this hummus and would work really well in other dips, spreads, and sauces.

2 15 oz cans of chickpeas or 3 cups of cooked chickpeas
½ head of black garlic, peeled
1 teaspoon lemon juice
½ teaspoon salt
Olive oil

1. Drain the beans and place into a food processor with the black garlic, salt, and lemon juice.
2. Pulse several times to combine, scraping down the sides as you go.
3. While the food processor is on, drizzle in olive oil to desired consistency.