"These ROASTED GLAZED VEGGIES w/ creamy celeriac + potato purée are the perfect comfort food for cold/rainy days! Here I'm using Carrots, Pink Beets and Sweet Potatoes, but you can use anything you've got on hand! The recipe is easy to make, but full of flavour, crunchy and creamy at the same time! I recommend topping the veggies with some Roasted Chickpeas and Dukkah for some extra crunchiness and spiciness!"
Roasted Glazed Veggies w/ Celeriac Purée
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Serves or Makes: 3
Recipe Card
ingredients
- 2 Carrots
- 2 Beets
- 2 Sweet potatoes
- Salt
- Olive oil
- Pepper
- 2 tbsp Maple syrup
- 1 tbsp Mustard
- 1/2 tbsp Rice vinegar
- 1 tbsp olive oil
- Sage leaves
- 1 Garlic clove
- 1 Minced onion
- 1/4 cup White wine
- 300 g Celeriac, sliced
- 100 g Potatoes, sliced
- 300 g Plant milk
- Olive oil
- Salt
- Pepper
- Nutmeg
Method
Step 1
First thing, chop the carrots and beets into even sized pieces, then steam them for about 15 to 20 minutes, just until tender. Preheat the oven to 180°C (350°F).
Step 2
While the vegetables are steaming, heat the oil for the purée in a frying pan, add the sage leaves and garlic, followed by the minced onion. Cook for about two minutes, until the onion is soft and translucent, then add a pinch of salt and deglaze with some white wine. At this point, add the sliced celeriac and potato, stir well and let cook for 5 minutes, stirring from time to time. Next, add the plant milk, cover with a lid and let cook for 15 minutes or so, until the veggies are completely cooked through.
Step 3
To make the glaze, mix together maple syrup, mustard, vinegar and soy sauce (and a pinch of salt) and set aside.
Step 4
When the veggies in the steaming basket are soft, transfer them to a baking tray, along with the chopped sweet potatoes, drizzle with some olive oil, sprinkle a pinch of salt and roast for about 10 to 20 minutes (the bigger the pieces, the longer they will need to roast).
Step 5
To make the purée, transfer the cooked celeriac and potato to a high speed blender, add a drizzle of olive oil, some salt, pepper and nutmeg, then blend until completely smooth.
Step 6
When the veggies in the oven are ready, toss them in the glaze and, if you'd like, you can place them again into the oven under the grill for a couple of minutes. Serve the warm purée with the roasted veggies, and top them with some crunchy chickpeas and a sprinkle of dukkah!!