Cauliflower Celeriac Puree with Garlicky Greens
1 medium Red Dog Farm Celeriac, peeled and cut into 1/2-inch cubes
1 small head or half a large head of Red Dog Farm Cauliflower, cut into small florets
1/2 teaspoon salt or to taste
4 Tablespoons butter
1 bunch Red Dog Farm Swiss Chard
2 cloves Garlic
1 bunch Red Dog Farm Swiss Chard
2 cloves Garlic
1 pinch red pepper flakes
Set a steamer basket in a large pot or pan and fill with water to just below the basket. Bring water to a steady boil. Add the celeriac and cauliflower florets (you may need to do this in two batches depending on the size of your pot); reduce to a low simmer. Cover and steam until tender (about 15 minutes).
Transfer vegetables to a food processor, add 3 Tbsp butter and salt and process until smooth (you may need to add 1 or 2 Tbsp of the liquid to get the right consistency). Season with additional salt and pepper to taste and keep covered while making the garlicky greens (You can also refrigerate the puree up to 1 day ahead of time and reheat before topping with the sautéed chard).
Stack chard leaves, roll together and slice them into 1/4-inch strips. Cut the stems three quarters of the way down very thinly. Heat the remaining butter in a large skillet with a lid. Add the garlic and red pepper flakes and sauté for 30 seconds just until the garlic is fragrant. Stir in the still wet chard leaves and stems, turning it in the butter and garlic for 2 to 3 minutes until just starting to wilt. Cover the pan and let cook for another 2 to 3 minutes until both the sliced stems and leaves are just tender. Season with a pinch or two of salt.Top the warm puree with sauteed greens and enjoy!