How do I prepare the dates for the sauce?

The recipe instructs to pit the dates and then simmer them in water for 10 minutes before adding them to the blender for the sauce.

What kind of root vegetables are used in this recipe?

This recipe specifically uses medium-sized beets and a large celeriac, which are steamed until tender.

Can I use fresh tarragon instead of dried?

Yes, the recipe suggests using 2 tablespoons of fresh minced tarragon as an alternative to 2 teaspoons of dried tarragon for the sauce.

How long should I steam the vegetables?

Steam the beets and celeriac for about 30 minutes, or until they are tender and can be easily pierced with a fork.

How should I store any leftover Lemon Tarragon Root Vegetables?

Once completely cool, store the prepared root vegetables in the refrigerator.

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Lemon Tarragon Root Vegetables
[Vegan, Gluten-Free]

Name: Lemon Tarragon Root Vegetables [Vegan, Gluten-Free]
Cook time: 30 min
Yield: 4 servings
Ingredients: For the Vegetables:; 3 medium-sized beets, root end cut off and then cut in half; 1 large celeriac, peeled and cut into quarters; 2 tablespoons fresh minced parsley; For the Sauce:; 2 tablespoons lemon juice; 1 tablespoon apple cider vinegar; 2 large dates or 4 small dates, pitted and simmered in water for 10 minutes; 1 garlic clove, peeled and left whole; 1 teaspoon Dijon mustard; 1 tablespoon tahini; 2 teaspoons dried tarragon or 2 tablespoons fresh minced tarragon; 1/4 cup water; 1/4 teaspoon salt; A few turns of black peppercorns

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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A vibrant bowl of bite-sized steamed beets and celeriac coated in a creamy, pale yellow lemon tarragon sauce, garnished with fresh parsley.

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Lemon Tarragon Root Vegetables [Vegan, Gluten-Free]

Dairy Free

Give your root veggies a bright and vibrant spring twist! Celeriac and earthy beets are cooked until tender and then tossed in a creamy, lemony, oil-free and date-sweetened sauce that you'll want to slather over everything. A sprinkle of parsley is just like icing on the proverbial cake.

Ingredients You Need for Lemon Tarragon Root Vegetables [Vegan, Gluten-Free]

For the Vegetables:

3 medium-sized beets, root end cut off and then cut in half
1 large celeriac, peeled and cut into quarters
2 tablespoons fresh minced parsley

For the Sauce:

2 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 large dates or 4 small dates, pitted and simmered in water for 10 minutes
1 garlic clove, peeled and left whole
1 teaspoon Dijon mustard
1 tablespoon tahini
2 teaspoons dried tarragon or 2 tablespoons fresh minced tarragon
1/4 cup water
1/4 teaspoon salt
A few turns of black peppercorns

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How to Prepare Lemon Tarragon Root Vegetables [Vegan, Gluten-Free]

Add a couple of inches of water to a medium-sized pot and place over medium heat.
Set a steamer basket in the pot and place the beets and the celery root into the basket.
Cover the pot with a lid and simmer for about 30 minutes, or until they are tender and can be easily pierced with a fork.
Transfer the vegetables to a strainer and allow to strain and cool.
While vegetable are steaming, make the sauce. Place all of the sauce ingredients into your blender (lemon juice, apple cider vinegar, dates – without the cooking water —, garlic, Dijon mustard, tahini, tarragon, water, salt, and pepper) and blend until smooth.
Cut the cooked beets and celery root into bite-sized pieces and place into a medium-sized mixing bowl. Add the sauce and the parsley and gently stir until well combined.
Store in the refrigerator when completely cool.