Rosemary Beets and Celery Root Puree by Sarah Baker | Mealz

Rosemary Beets and Celery Root Puree

2 Servings

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!

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Cooking Stages

    • 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.

Nutrition Facts

Serving Size 195 g

Amount Per Serving
Calories 298.5 cals15%
% Daily Value*
Kilojoules 1256.5 kJ15%
Fat 18.2 g28%
Sodium 344.9 mg15%
Carbohydrate 32.3 g11%
Protein 5.9 g12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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