September '23- Celery Root Puree with Roasted Beets & Caramelized Onions

Ingredients:

• 5-6 small beets (peeled and cut into quarters or smaller so equal sizes)

• 2-3 small sweet onions (1/4” slices)

• 2 TBSP balsamic vinegar

• 1/2 TBSP maple syrup

• 1 TBSP fresh thyme leaves (chopped)

• 3 cloves of garlic (minced)

• 2 celery root bulbs (peeled and diced into 1/2” cubes)

• 1 can (13.5oz) full-fat coconut milk

• 1-2 TBSP flat leaf parsley (roughly chopped)

• 2/3 cup water

• Extra Virgin Olive Oil

• butter

• salt & pepper to taste

Onions:

• Preheat your oven to 400

• Make your carmelized onions first because cooking them low and slow makes them the most delicious

  • cut your onions into roughly 1/4” slices, you can vary this to your preference

  • add those with either butter or your favorite cooking oil to a pan over medium heat and give a stir

  • season with a bit of S&P and let them cook down stirring occasionally until done to your liking when they are deep golden brown. I like mine done about 30mins or so

Beets:

• Clean, peel with a veg peeler, and cut into quarters or smaller depending on the size of the beet (you just want them all roughly the same size)

• Put on a cookie sheet and toss with 2 TBSP of EVOO and salt and pepper

• Roast on the middle rack of the oven for about 25-30mins stirring about halfway through

• Whisk together the balsamic vinegar, maple syrup, chopped thyme leaves, 1TBSP of EVOO, S&P and set aside until the onions and beets are cooked

peeled beets

Celery Root:

• While the onions and beets are cooking heat some EVOO in a medium/large saucepan

• Once hot, saute your minced garlic in there for a minute

• Add in the chopped celery root, coconut milk, water, salt and pepper

• Bring it to a boil, then reduce the heat to a simmer, cover the pot, and let cook for 15 minutes or until the celery root is fork tender.

Onions & Beets:

• Once both the onions and beets are cooked, combine them on the hot cookie sheet you roasted the beets on.

• Now pour the balsamic mixture you made above over them and toss to coat

• Return the pan to the hot oven and cook for another 5 mins

Finishing:

• Once all the components are cooked it’s time to puree the celery root mixture. Turn the stove off and use a stick blender to puree the pots contents until smooth. If you don’t have a stick blender then you can of course use a traditional high-powered blender.

• To plate spoon a portion of celery root puree into a bowl and top with the roasted balsamic beets and onions off to one side is visually pleasing. Finish with a sprinkle of fresh parsley, S&P, and if you want a drizzle of high-quality EVOO