Rosemary Beets and Celery Root Puree
20 min Prep, 15 min Cook
Contains Almonds and more
This vegan recipe is a perfect substitution for fattening comfort foods. Perfect to dive into on a cold winter's night!
Cut the beets into cubes, and throw into a small mixing bowl.
Whip together 1 tbsp olive oil, rosemary, salt and pepper, oregano and sage with the beets and set aside.
Chop the celery root into cubes and place in a cooking pot.
dd the Almond Milk and 1 cup of water to the pot and boil the celery root until they can be easily pierced with a fork.
Add the coconut spread more salt and pepper, thyme and oregano to the cooking pot and mix.
Turn off the heat, and blend the celery root with the rest of the ingredients with a hand held immersion blender in the pot or transfer to a high speed blender.
Once the celery root is whipped, serve with the marinated beets on top.
Serving Size 195 g
|Amount Per Serving|
|Calories 298.5 cals||15%|
|% Daily Value*|
|Kilojoules 1256.5 kJ||15%|
|Fat 18.2 g||28%|
|Sodium 344.9 mg||15%|
|Carbohydrate 32.3 g||11%|
|Protein 5.9 g||12%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|