Dairy-Free Celery Root Puree with Balsamic Roasted Beetroot and Pearl Onions

Life Style: This dairy-free celery root puree is taken up a notch with balsamic roasted beets and sweet, pearl onions. This is a deliciously classy, ​​plant-based meal. I find myself wondering about the whole “chicken vs. egg” concept when it comes to food blogging. Is it that good cooks become food bloggers, or is it that food bloggers eventually become good (or better) cooks?

For me, I’d have to say it’s probably the latter. I mean, I’ve always been a good cook, but since becoming a food blogger (which, I still find very fun to say!) I find myself expanding my culinary boundaries. Using ingredients I know about…but don’t actually know. Because I need new ideas. And texture. And taste. That’s why I experiment.

Material

Balsamic Roasted Beetroot and Pearl Onions

4 beetroot

1 1/2 cups pearl onions

3 tablespoons olive oil, (divided)

Salt and pepper to taste

2 tbsp balsamic vinegar

1/2 tbsp maple syrup

1 tablespoon fresh parsley leaves

1 tablespoon fresh tarragon, chopped

Celery Root Puree

1 tablespoon olive oil

3 cloves garlic, finely chopped

4 cups celery root, peeled and cut into 1/2-inch cubes

13.5 ounces full fat coconut milk

2/3 cup water

Salt and pepper to taste

Top layer

2 cups microgreens

Method

*Preheat oven to 400 degrees Fahrenheit.

If using a jar/can of pearl onions, drain and rinse. If using fresh pearl onions, soak in a bowl of warm water for 5 minutes to loosen the skin. Using a pair of knives, cut off the ends and remove the outer skin. Place on a large baking sheet and set aside.

Using a vegetable peeler, peel the beets and place on a non-wooden cutting board (wooden cutting boards will stain). Cut the beets into quarters or similar sized pieces and place on a baking sheet. Add 2 tablespoons olive oil and season with salt and pepper. Place in the center of the oven and cook for 25-30 minutes, stirring once or twice halfway through.

Mix together balsamic vinegar, maple syrup, herbs, and 1 tablespoon olive oil. Cancel.

While the beets are cooking, heat the olive oil in a pot over medium-high heat and sauté the garlic for one minute. Add chopped celery root, coconut milk, water, salt and pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot and simmer for 15 minutes.

Turn off the stove and use a stick blender to puree the celery root mixture until smooth. Cover the pot to keep warm until ready to serve.

Once the beets and onions are cooked, drizzle the balsamic mixture onto the baking sheet, toss to combine, and cook for an additional 5 minutes.

Serve by scooping a portion of the celery root puree into a bowl and topping it with roasted beets, pearl onions and a handful of microgreens.