Brown Butter-Roasted Cauliflower, Sauteed Plantains, and Parsley Root Puree Recipe | Vegetarian Times Skip to main content

Brown Butter-Roasted Cauliflower, Sauteed Plantains, and Parsley Root Puree

Karen and Quinn Hatfield created this recipe for Hatfield's vegetarian prix-fixe menu. "It's pretty easy to find gluten-free dishes on our menu because we highlight so many vegetarian dishes," says Quinn. "This dish appeals to everyone." Parsley root is one of his favorite ingredients, but you could substitute celery root.



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1 cup sliced, blanched almonds
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1 cup golden raisins
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8 Tbs. (1 stick) butter, divided
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1 lb. parsley root or celery root, peeled and finely diced
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2 medium heads cauliflower, cut into baseball-size floret clusters
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2 Tbs. finely chopped chives
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1 cup Italian parsley leaves


1. Preheat oven to 375ºF. Spread almonds on baking sheet, and toast 5 to 10 minutes, or until golden-brown. Cool.

2. Place raisins in 2-qt. container. Add 1 cup boiling water, cover container with plastic wrap, and cool. Drain.

3. Heat 2 Tbs. butter in large skillet over medium heat. Add parsley root, and season with salt, if desired. Reduce heat to medium-low, and sautée 15 to 20 minutes, or until very tender. Transfer to blender, and blend with 1 1/2 cups hot water until smooth. Season with salt and pepper, if desired, and keep warm.

4. Place large baking dish in oven, and preheat to 425ºF. When hot, remove dish, and add 4 Tbs. butter. Add cauliflower, and season with salt, if desired. Turn cauliflower to coat with butter. Bake 30 minutes, or until cauliflower is golden-brown.

5. Meanwhile, heat remaining 2 Tbs. butter in large skillet over medium-high heat until hot and starting to foam. Spread plantains in single layer in skillet, and season with salt, if desired. Cook 3 to 4 minutes. Stir, and cook 5 minutes more, or until plantains are browned. Stir in almonds and chives.

6. To serve: Spoon 1 1/4 cups parsley root purée in center of each serving plate. Top with 2 pieces cauliflower. Spoon plantain mixture over top; sprinkle with raisins and parsley.

Nutrition Information: 

11 g
Total Fat: 
24 g
Saturated Fat: 
11 g
61 g
41 mg
268 mg
10 g
32 g
Serves 6

Comments on this Recipe

Wow, this sounds so unique- I am going to try it tonight! Have not yet tried parsely root, didn't even know you could cook with it. Thanks Veg Times for keeping cooking so interesting!

Eh. If you're going to try this one, definitely cut the recipe in half or more. Was surely a different taste, but we made the full amount and had waaay too much leftover and don't really feel like finishing it. I don't think we'll be doing this one again.

We really liked the concept of this dish, and it turned out good, but I felt like it was lacking some kind of sauce. I ended up having a little bit of plain Greek yogurt with mine just for some moisture, as it's a little bit dry otherwise. It's also a very "tan" dish, not much other color. We subbed a parsnip for the parsley root and it gave it a very light sweetness that was nice. I would definitely make it again, but will try to come up with a complementary sauce next time.