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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.
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.
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 Silk unsweetened almondmilk (I love using their 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?!
And the pop of micro greens on top will remind you that spring really is just days away.
There are few meatless meals I feel truly satisfied after eating, but this (along with my winter vegetable curry) is definitely one of them.
Love this recipe for celery root puree with roasted balsamic vegetables?
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
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