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.
Servings: 4 servings
Ingredients
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
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.
Nutrition
Serving: 1SERVING | Calories: 213kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 609mg | Fiber: 9g | Sugar: 17g