Roasted Celery Root with Split Pea Purée

A plate of roasted celery root on a bed of split pea purée with chopped parsley on top.
Our three Simple Feast chefs

Simple Feast

Our chefs

Serves 4

Active Time: 1 hour

Total Time: 1 hour


Yellow Split Pea Purée

  • 1/2 cup yellow split peas

  • 2 tablespoons plant-based cream

  • ¼ teaspoon freshly squeezed lemon juice

  • ¼ teaspoon fine sea salt

  • ¼ teaspoon vegetable bouillon powder or ⅛ cube, mashed with a fork

Roasted Celery Root

  • ½ tablespoon extra-virgin olive oil

  • 1 teaspoon fine sea salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon vegetable bouillon powder or ⅛ cube, mashed with a fork

  • One medium celery root, about 1¾ pounds


  • ¼ cup lightly toasted almonds, coarsely chopped

  • 2 tablespoons coarsely chopped flat-leaf parsley leaves


Preheat the oven to 425˚F.

Put the split peas in a saucepan and cover by 1 inch of water. Bring to a simmer and cook until tender, 35 to 40 minutes. 

Meanwhile, for the celery root, combine the oil, salt, garlic powder, and vegetable bouillon in a medium bowl.

Peel the celery root. Cut into 2-inch thick wedges and then trim each to be about 3 inches in length. Add to the bowl and toss to coat. Spread on a baking sheet and then roast until tender and golden, about 30 minutes.

Drain the split peas and put in a high-powered blender. Add the plant-based cream, lemon juice, salt, and bouillon for the puree to the blender. Blend until smooth, adding a small amount of water as needed only to loosen.

Spread the purée on a serving plate. Remove the celery root from the oven and arrange on the puree. Sprinkle the almonds and the parsley on top.