Ingredients:
1 medium celery root, peeled and cut into 1/2″ cubes
1 medium head or 1/2 large head of cauliflower, cut into small florets
Salt and pepper
3 Tbsp butter
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp grated ginger
1 tsp red pepper flakes
1 bunch bok choy, ends trimmed, rest cut into 1″ pieces
1 Tbsp soy sauce
1/2 tsp sesame oil
1/2 tsp rice vinegar
Instructions:
Steam celery root and cauliflower until easily pierced with fork, about 15 minutes. Remove from heat. Season with salt and pepper and add butter. Use hand blender or food processor to blend into purée.
Heat olive oil in large pan on medium high heat. Add garlic, ginger and red pepper. Cook for about 30 seconds. Add bok choy, soy sauce, sesame oil, and rice vinegar to pan. Cover and cook, stirring occasionally, until greens are wilted and stalk is easily pierced with fork, about 2 minutes. Serve on top of celery root and cauliflower purée.
*Note: Other sautéed greens can be easily substituted for bok choy.
