116 | CANADIAN LIVING OCTOBER 2019
BEET &
BUCKWHEAT
PA R FA I T S
MAKES 4 SERVINGS
HANDS-ON TIME 20 MINUTES
TOTAL TIME 1 HOUR
4 beets, peeled and cut into 1-inch chunks
1 celery root, peeled and cut into
1-inch chunks
1 cup 2% milk or chicken stock, divided
2 tbsp butter
¼ tsp ground cumin
pinch ground turmeric
½ cup shredded aged Cheddar cheese
⅓ cup toasted pistachios, chopped
microgreens
Buckwheat Chips
⅓ cup buckwheat flour
canola oil
Cook beets and celery root in steamer basket until
tender, about 30 minutes. Transfer beets to blender
or food processor; purée with half of the milk, and
butter, until smooth. Add cumin and turmeric;
mix well. Scrape into bowl and set aside. Transfer
celery root to blender; purée with remaining milk;
add cheese; mix well. Scrape into separate bowl
and set aside.
Buckwheat Chips In bowl, stir together buck-
ZKHDWÀRXUDQG½ cup water. Heat oil in large skillet
set over medium heat; fry tablespoonfuls of batter,
turning once, until browned and crispy, about 3
minutes.
Divide beet purée among parfait glasses. Top
with celery root purée. Garnish with pistachios,
microgreens and buckwheat chips.
PER SERVING about 370 cal, 13 g pro, 20 g total fat (8 g sat. fat), 35 g carb
(7 g dietary fibre, 2 g sugar), 35 mg chol, 410 mg sodium.