veryone knows mashed potatoes, but you can also conjure up a wonderful vegan and creamy celery mash with oven beets from celery. Our vegan celeriac puree looks similar to the classic made from potatoes, but tastes unmistakably spicy. In addition, the sweet aroma of beetroot, baked with balsamic vinegar, maple syrup, herbs and olive oil make this plant-based dish perfect!
Simmering in coconut milk brings out the best in celery root, giving this silky puree a flavor that’s both mild and full. Creamy and smooth – like old-fashioned whipped cream potatoes. But it’s healthier! Because celery has the same amount of fiber as potatoes, but only 1/3 of the carbohydrates. Not only is it just a nutrient-dense meal, it tastes fantastic and looks great when topped with the purple balsamic oven-beetroot purée and caramelized shallots.
If you’ve never tried celery root (aka celeriac) because the gnarled appearance looked intimidating, you’ll be hooked.
Process celery bulbs
Give it a good scrub before peeling, as soil may be hiding in the crevices of the roots. When peeling, be careful to remove as little of the gnarled exterior as we don’t want to waste food. Use a good sharp kitchen knife to cut off the skins so you end up with a nice clean piece. For safe working, cut the tuber in half and lay flat on the work surface. This is how they guarantee a secure hold. I always rinse the celery one more time before dicing it.
if you like our creamy celery puree with baked beets, you might also be interested in these dishes:
- Oriental fried oatmeal with vegetables
- Zoodles with fresh chanterelles
- roasted cauliflower on mashed potatoes
- Lukewarm lentil salad on baked leeks
- Dukkah tabbouleh with roasted vegetables
- tender miso onions from the oven
creamy celery puree with oven beets
Equipment
Ingredients
Balsamic Beets:
- 4-6 Beetroot fresh, depending on the size
- 4 shallots
- 2 clove of garlic
- 3 tbsp. native olive oil*
- 2 tbsp. dark balsamic vinegar*
- ½ tbsp. maple syrup*
- ½ tsp Thyme* dried
- ½ Tarragon* dried
- kosher salt*
- Pepper* from the mill
Celery puree:
- 1 tbsp. native olive oil*
- 3 garlic
- 1 celery root
- 5 potatoes
- 400 ml coconut milk
- 100 ml vegetable broth
- kosher salt*
- Pepper* from the mill
toppings:
- Herbs such as parsley, cress, chervil…
- arugula
- Microgreen
Instructions
Oven beets:
- Preheat the oven to 200°C.
- Peel the beets with a vegetable peeler and cut into wedges.
- Mix beetroot with 2 tablespoons olive oil, salt and pepper. Place in a casserole dish or ovenproof grill pan and roast in the oven on the middle shelf for 30 to 40 minutes. Stir occasionally.
- Peel and coarsely dice the shallots. peel garlic. Put both in the oven with the beetroot after 20 minutes.
- Whisk together the balsamic vinegar, maple syrup, thyme, tarragon and a tablespoon of olive oil. Put aside.
Celery puree:
- Clean the celeriac, peel and cut into cubes of about 2×2 cm.
- Peel and roughly dice the potatoes.
- Peel and dice the garlic.
- Heat the olive oil in a large enough saucepan over medium-high heat and briefly sauté the garlic. Now add the celery and potato pieces, coconut milk, vegetable broth. Season with salt and pepper. Bring everything to a boil, reduce the heat and cover the celery and simmer gently for about 15 to 20 minutes.
- Remove the pot from the stove and puree. You can do this with a potato masher, but to get a very fine and creamy puree you should use a hand blender or, if you have it, a blender. (PS: You should never puree mashed potatoes with a machine, it gets very greasy)
Finishing and Serving:
- When the baked beetroots are done, add the balsamic vinegar mixture to the beetroot and mix it up a bit. Now put it in the oven for another 5 minutes.
- To serve, put some celery puree on a plate or in a bowl and top with the roasted beets.
- Serve with fresh herbs, microgreens or rocket salad.
Nutrition
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