Celery Root Puree With Balsamic Roasted Beets And Pearl Onions Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400掳F (200掳C).
• STEP 2.Peel and dice the celery root into small cubes.
• STEP 3.Place the celery root cubes in a pot of boiling water and cook until tender, about 15-20 minutes.
• STEP 4.While the celery root is cooking, peel and slice the beets into wedges and peel the pearl onions.
• STEP 5.In a bowl, toss the beets and pearl onions with balsamic vinegar, olive oil, salt, and pepper.
• STEP 6.Spread the beet and onion mixture on a baking sheet and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized.
• STEP 7.Once the celery root is cooked, drain it and transfer it to a blender or food processor.
• STEP 8.Add butter, cream, salt, and pepper to the blender and blend until smooth and creamy.
• STEP 9.Serve the celery root puree topped with the roasted beets and pearl onions.
• STEP 10.Garnish with fresh herbs, if desired.
• STEP 11.Enjoy!

Cooking Tips

• Make sure to dice the celery root into small cubes to ensure even cooking.
• You can roast the beets and pearl onions ahead of time and reheat them before serving.
• Feel free to add other roasted vegetables like carrots or parsnips to the dish for added flavor and variety.

Storage and Serving

• Leftover celery root puree can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the puree in a saucepan over low heat, stirring occasionally.
• Serve the puree as a side dish with roasted meats or grilled fish.