1poundrainbow carrotspeeled and chopped into 2 inch segments
5ouncesred pearl onionspeeled
8ouncescrimini mushroomscleaned
1tablespoonextra virgin olive oil
salt and pepper
2tablespoonsbalsamic vinegar
2tablespoonschopped fresh herbsI used rosemary, tarragon, thyme
1/2tablespoonhoney
micro greens for garnish
Instructions
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.