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Celery Root Puree with Roasted Balsamic Vegetables

Creamy celery root puree makes the perfect base for this vegetarian meal of sweet balsamic roasted rainbow carrots, pearl onions and mushrooms.

March feels like this in between balancing act with spring hopefulness, longer, warmer sunny days and the anticipation of lighter meals filled with things like strawberries and asparagus on one hand with the it’s still winter, let’s cozy up with a comforting meal, sweatpants and a fleece blanket on the couch and watch Netflix mentality on the other.

Such a complicated month.

Sweet balsamic coated rainbow carrots, pearl onions and mushrooms are roasted until tender and served on top of a creamy celery root puree.

At least, that’s what it feels like for me.

This meal lives perfectly in the balance of the two.

Celery root puree with simple balsamic roasted vegetables is comforting and hearty enough to still legitimately fall into the “winter food” category but light enough that it doesn’t weigh you down as you prepare for spring.

Celery Root Puree with Roasted Balsamic Vegetables makes an incredibly comforting vegetarian meal.

The balsamic vegetables are sweetly roasted until that perfect caramelization occurs and balanced with just a slightly tangy vinegar pop.

The celery root puree is comforting and creamy like a mashed potato but lighter and healthier thanks to vegetable broth and unsweetened almond milk (I use unsweetened varieties for all my cooking/baking so I can control the sugar).

Guarantee you won’t believe there’s no butter or fat in it.

Don’t they look just like mashed potatoes?!

Rutabaga can be mashed too for another root vegetable puree if you can’t find celery root.

And the pop of micro greens on top will remind you that spring really is just days away.

Including celery root in soup is another great way to prepare this mild flavored root vegetable. Check out this creamy root vegetable soup for an easy recipe!

Or, you can always try this simple sautéed celery root for an even easier option.

And in case you were wondering, dogs can eat celery root too!

Roasted balsamic carrots, mushrooms and onions are served on top of a creamy celery root puree.

There are few meatless meals I feel truly satisfied after eating, but this (along with my winter vegetable curry and vegan mushroom risotto) is definitely one of them.

Love this recipe for celery root puree with roasted balsamic vegetables?

Try these other easy vegetarian main dishes: 

Silk unsweetened almond milk make a creamy celery root puree base for hearty roasted balsamic vegetables

Celery Root Puree with Roasted Balsamic Vegetables

Sweet balsamic coated rainbow carrots, pearl onions and mushrooms are roasted until tender and served on top of a creamy celery root puree.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings


For the celery root puree

  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic chopped
  • 5 cups chopped celery root peeled
  • 1 cup Silk original unsweetened almondmilk
  • 1 1/4 cups vegetable broth
  • salt and pepper to taste

For the balsamic roasted vegetables

  • 1 pound rainbow carrots peeled and chopped into 2 inch segments
  • 5 ounces red pearl onions peeled
  • 8 ounces crimini mushrooms cleaned
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh herbs I used rosemary, tarragon, thyme
  • 1/2 tablespoon honey
  • micro greens for garnish


For the celery root puree

  • Place the olive oil in a large pot over medium heat.
  • Once hot, add the garlic and saute for about 1 minute until fragrant.
  • Add the celery root, stir to coat in the olive oil and cook for 2 minutes.
  • Add the almondmilk and vegetable broth, stir and bring to a boil.
  • Once boiling, lower heat to a simmer, cover and cook until fork tender, about 20-25 minutes.
  • Transfer celery root to a food processor, reserving cooking liquid.
  • With the food processor running, slowly pour in cooking liquid until smooth and creamy, scraping down sides as needed. Season with salt and pepper to taste and set aside.

For the balsamic roasted vegetables

  • Preheat oven to 400 degrees.
  • Place carrots, onions and mushrooms on a baking sheet, toss with olive oil, salt and pepper and roast for about 15 minutes.
  • Whisk the balsamic vinegar, herbs and honey together in a small bowl.
  • Remove baking sheet from the oven, pour the balsamic mixture over the vegetables and toss until fully combined.
  • Return vegetables to the oven for another 5-7 minutes.
  • To serve, spoon celery root puree into bowls, top with roasted vegetables and micro greens for garnish.

Nutrition Facts

Serving: 1SERVING | Calories: 213kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 609mg | Fiber: 9g | Sugar: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Cuisine American
Course Main Dishes
Keyword celery root puree, celery root recipe

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

Recipe Rating

Tanis Hartland-Stanley

Sunday 1st of July 2018

No mention of whether the puree needs to be served hot/warm or completely cooled. If you have left-overs, would it be your preference To serve the celery puree cold, or reheated? I have picky grandkids—so we’re likely to have left-overs. I just would like to know if you have any suggestions/recommendations as to the best way to enjoy said left-over puree so my daughter and son-in-law will have a better idea of their options . Thanks.

Running to the Kitchen

Tuesday 10th of July 2018

I think it's best served warm but up to you!


Sunday 12th of February 2017

Where do you find celery root? It's not just the bottom of the stocks, right?

Running to the Kitchen

Sunday 12th of February 2017

No, celery root is a root vegetable, completely different than celery. It's at most grocery stores near turnips and such.


Sunday 6th of March 2016

This looks amazing! I have been wanting to roast vegetables with a balsamic for quite some time. Do you have a balsamic vinegar that you can recommend? I have been hunting for awhile for one to use on roasted veggies.

Alexandra Caspero

Friday 4th of March 2016

Gorgeous photos! I need to try celery root puree, this looks so good especially with those balsamic veggies!


Friday 4th of March 2016

This is so gorgeous!! Makes me want to get in my car and go get some SILK!!