This is a excellent side dish go-to recipe for a dinner party or your family meal. I’m always looking for great recipes that are unique, taste good and are packed with nutrients. 

GRILLED ARTICHOKE AND CELERY ROOT PUREE

Ingredients

Celery Root:

• Two 10-ounce celery roots (celeriac), ends trimmed, peeled and cut into 1-inch pieces
• 2 tablespoons unsalted butter, at room temperature
• 1 tablespoon kosher salt

Artichokes:

• 1 pound frozen artichoke hearts, thawed
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2/3 to 1 cup whole milk, at room temperature (you can substitute broth)
• 1 tablespoon unsalted butter, at room temperature
• 1 teaspoon kosher salt

Roasted Beets and Pearl Onions

• 4-5 beets
• 1½ cups pearl onions
• 3 tbsp olive oil (divided)
• salt and pepper, to taste
• 2 tbsp balsamic vinegar
• ½ tbsp maple syrup
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh tarragon, chopped

Directions

For the beets and onions: Preheat the oven to 400 degrees fahrenheit. If using a jar/can of pearl onions, drain and rinse. If using fresh pearl onions, soak in a bowl of warm water for 5 minutes to loosen the skin. Using a pairing knife, cut off the ends and remove the outer skin. Place onto a large baking sheet and set aside. Using a vegetable peeler, peel the beets and place on a non-wood cutting board (a wood cutting board will stain). Slice the beets into quarters or evenly sized pieces and add to the baking sheet. Toss with 2 tablespoons of olive oil and season with salt and pepper. Place in the middle of the oven and cook for 25-30 minutes, stirring once or twice midway through.

For the celery root: Place the celery root in a 5-quart saucepan. Fill the pan halfway full with cold water. Add the butter and salt. Bring to a boil over high heat. Cook until tender, 20 to 25 minutes. Drain in a colander.

For the artichokes: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the artichokes, oil, garlic, thyme, salt and pepper. Grill, turning with a spatula occasionally, until lightly charred, 2 to 3 minutes. Set aside to cool slightly. 

Place the artichokes in a food processor and blend until smooth. Add the cooked celery root, milk/broth, butter, salt and pepper to the food processor. Blend, scraping down the sides of the bowl as needed, until the celery root is smooth and blends into the artichoke mixture. Transfer the puree to a serving bowl or keep warm over low heat in a large saucepan until ready to serve. Place your beets and onions on top of the puree with a few micro greens – your guests will love this!