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Celery Root Puree with Balsamic Roasted Beets and Pearl Onions

Lisa Bryan, Downshiftology
  • 65 minutes
  • Serves 4

INGREDIENTS

4

beets

1 1/2 cups

pearl onions

3 tbsps

olive oil

1 serving

salt and pepper

2 tbsps

balsamic vinegar

1/2 tbsp

maple syrup

1 tbsp

fresh thyme leaves

1 tbsp

fresh tarragon

1 tbsp

olive oil

3 cloves

garlic

4 cups

celery root

13 1/2 ozs

full-fat coconut milk

2/3 cup

water

1 serving

salt and pepper

2 cups

microgreens