Celery root puree with roasted beetroots (VeGaN)

Omnomnom 🙂 This is the only thing I can tell you about this dish. It is simply delicious 🙂 Also it is very easy to prepare and you need only several ingredients. The oven baked balsamic beetroots and the celery root pure are matching together perfectly and create a nice harmony. I strongly recommend this dish to all of you, not only VeGaNs 🙂

Celery root puree with roasted beetroots (VeGaN)

Easy celery root puree with roasted beetroots (VeGaN)

Easy celery root puree with roasted beetroots (VeGaN)
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Easy celery root puree with roasted beetroots (VeGaN)

Przepis autorstwa tasteisyoursDanie: Dinners, Lunches, Recipe book, VeGaN mealsKuchnia: PolskaStopień trudności: Łatwe
Przepis na

2

porcji
Czas przygotowania

25

minut
Czas gotowania

50

minut

Składniki

  • 4-5 of medium-sized beetroots

  • 10 pieces of pearl onions (or any kind of small onions)

  • 4 tablespoons of olive oil

  • Salt & pepper

  • 2 tablespoons of balsamic vinegar

  • 1/2 tablespoon of maple syrup

  • 1 tablespoon fresh (or dried) thyme leaves

  • 1 tablespoon fresh (or dried) tarragon

  • 2 medium-sized celery roots

  • 1 can of coconut milk (400ml)

  • 3 ząbki czosnku

  • 1/2 cup of water

  • greens for garnishing

Instrukcje

  • Preheat your oven to 200°C.
  • Peel the beetroots and cut into cubes. Remove the skin from the onions.
  • Place the beetroots and the onions on a baking sheet, season with salt & pepper and add 2 tablespoons of olive oil. Stir well and place in the oven. Bake for 25-30 minutes, stirring once after 15 minutes.
  • In a small bowl mix together the herbs, balsamic vinegar, 1 tablespoon of olive oil and the maple syrup. Set aside.
  • Remove the skin from the garlic and chop finely. Peel the celery root and cut into bigger cubes.
  • Heat up one tablespoon of olive oil in a pan, add the garlic and roast for 1 minute. Add the chopped celery roots, pour in the coconut oil and the water. Bring to a boil then reduce the heat to medium and cook for 15 minutes.
  • Once the celery is cooked, mix well with a blender. You should get a nice and creamy puree. Season with salt & pepper and set aside.
  • When your beetroots and onions are baked, add the balsamic mixture, stir and place back into the oven. Bake for another 5 minutes.
  • Serve warm and enjoy 🙂
The best celery root puree with roasted beetroots (VeGaN)

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