Even though I clearly love to cook, there are some things that I just do NOT like to make.  Mashed potatoes is one of these foods. It is such a process, and I always feel insecure about mashing them. I worry that they will have lumps in them, and nobody likes lumpy mashed potatoes. I also dislike peeling the potatoes. It takes a considerable amount of time and I worry that they will turn brown before I cook them.

We all have our pet peeves, strange though they may be. I hate to vacuum and iron, so I do everything I can to avoid these chores. Cooking may fall in that category for some, but it doesn’t have to be that way. Sure, if you are coming home after a long day at work, prepping, cooking, and cleaning might not be on your list of ways to wind down.  You don’t have to love cooking, but knowing the basics may help alleviate some of the stress that goes with it. You can hate cooking if you want, but let’s try to make it a little more palatable, shall we? 

Try not to pick complicated recipes. Some of the best meals are simply roasted, or sautéed with very few ingredients involved. Before you find a recipe, choose an ingredient that you actually enjoy. You may enjoy cooking it, and find yourself pretty proud of your accomplishment–just don’t cook it to death. You do not have to cook your broccoli the same way your mother did. Simply roast it or sauté it until it is a bright green (this goes for any vegetable) and take it off the heat. Voila, no more mushy, tasteless veggies.

Invest in really good knives. Doing this will cut your prep time in half. It may be a little pricey, but the knives will last forever and are definitely a good investment.

Start small. Your family will appreciate your attempt, no matter what. You may begin to feel that there is some kind of beauty in the prep. Chopping and dicing may relax you. Play your favorite music, and sing along. If you have kids, try to get them to help you even if they don’t like your music. Even my husband and I have completely different tastes in music, but he knows when I am in the kitchen, the room is mine and I get to play my favorite tunes. It really helps the time go by.

I may try to perfect my mashed potatoes in the future, but in the meantime, I found this recipe. There is some peeling involved, but not too much and it will be worth it in the end. This side dish is an amazing addition to any main dish. The flavors of the leeks, celery root, and potatoes combine deliciously to make this a mouthwatering alternative to mashed potatoes. The apple, (which I added on my own) adds further sweetness. The half and half makes this dish lusciously sweet and creamy. The Brussels sprouts are the perfect topping to this puree, giving it a nice crunch and added flavor.  Feel free to add parmesan cheese over the top if your family likes cheese as much as I do.

This recipe is closely adapted from Ina Garten and will serve 6 to 8 people who will be pleasantly surprised at this warm and hearty side dish.

Ingredients for Celery Root and Cauliflower Puree:

Good Olive oil
3 tablespoons unsalted butter, divided
2 1/2 cups chopped leeks, white and green parts (2 leeks)
2 pounds celery root, peeled and 1/2-inch diced
1-pound cauliflower, core removed, cut into florets
8 ounces Yukon Gold Potatoes, peeled and 1/2-inch diced
2 apples, peeled and cored, and 1/2 diced
Kosher salt and pepper
3 cups half and half
8 Brussels sprouts, cored and outer leaves peeled off 

Preheat the oven to 400 degrees F.

Heat 1 tablespoon olive oil and 2 tablespoons of the butter in a large pot or Dutch Oven.

Add the leeks and sauté over medium heat for 3 to 5 minutes, until tender.

Add the celery root, cauliflower, potatoes, apples 1 tablespoon salt and 1 teaspoon pepper.

Sauté the vegetables for 4 to5 minutes, stirring occasionally, until they begin to soften.

Add the half and half, bring to boil, lower the heat, cover, and simmer for 25 minutes, stirring occasionally, until the vegetables are tender.

Meanwhile, core the Brussels sprouts and pull off the outer green leaves, saving the inner white leaves for another use.

Place the leaves on a sheet pan, add 2 tablespoons olive oil and 1 teaspoon salt, and toss with your hands.

Spread out in one layer and roast for 10 minutes, until the leaves are slightly browned and crispy.

Transfer the celery root mixture to a food processor fitted with the steel blade, (or you can use an immersion blender), and process until coarsely pureed. 

Return the mixture to the pot, add the remaining 1 tablespoon of butter, along with 2 teaspoons salt and 1 teaspoon pepper  and reheat.

Transfer the hot purée to a serving dish, drizzle with oil, and sprinkle with crispy Brussels sprout leaves.

Serve hot.

It’s that simple!