by Nicky Spear

Even though yesterday was a balmy 20 degrees in Bristol, autumn is definitely upon us with storm Ophelia on her way. To get us in the mood we’ve taken inspiration from our visit to 1847, a delicious veggie restaurant in central Bristol. We had a fantastic dish of roasted veg with celeriac puree and found a similar recipe from Running to the kitchen. I definitely have a newly found love od celeriac after our visit.

Sarah & Nicky’s dinner at 1847 that inspired today’s dish.




For the celeriac root puree
1 tablespoon extra virgin olive oil
2 cloves garlic, chopped
5 cups chopped celeriac peeled (or celery root)
1 cup Silk original unsweetened almondmilk
1 1/4 cups vegetable broth
salt and pepper to taste

For the balsamic roasted vegetables
1 pound rainbow carrots, peeled and chopped into 2 inch segments
5 ounces red pearl onions, peeled
8 ounces crimini mushrooms, cleaned
1 tablespoon extra virgin olive oil
salt and pepper
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh herbs (I used rosemary, tarragon, thyme)
1/2 tablespoon honey
micro greens for garnish


For the celery root puree

Place the olive oil in a large pot over medium heat.
Once hot, add the garlic and saute for about 1 minute until fragrant.
Add the celery root, stir to coat in the olive oil and cook for 2 minutes.
Add the almondmilk and vegetable broth, stir and bring to a boil.
Once boiling, lower heat to a simmer, cover and cook until fork tender, about 20-25 minutes.
Transfer celery root to a food processor, reserving cooking liquid.
With the food processor running, slowly pour in cooking liquid until smooth and creamy, scraping down sides as needed. Season with salt and pepper to taste and set aside.
For the balsamic roasted vegetables

Preheat oven to 400 degrees.
Place carrots, onions and mushrooms on a baking sheet, toss with olive oil, salt and pepper and roast for about 15 minutes.
Whisk the balsamic vinegar, herbs and honey together in a small bowl.
Remove baking sheet from the oven, pour the balsamic mixture over the vegetables and toss until fully combined.
Return vegetables to the oven for another 5-7 minutes.
To serve, spoon celery root puree into bowls, top with roasted vegetables and micro greens for garnish.



Sign up to find out more about our stories

Other Articles

View More Articles

Sustainable Kitchens, Avondale Works, Woodland Way, Kingswood, Bristol BS15 1PA
0117 961 6471
Best of Houzz Design 2016, Best of Houzz Service 2015/16