Filter
Reset
Sort ByRelevance
Eric Bryant
Celeriac with apple and hazelnuts
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Scrape thin ribbons from the celeriac with a peeler.
-
Blanch the celeriac ribbons for 1 minute in boiling water.
-
Rinse the ribbons with cold water and drain.
-
Mix the ingredients for the dressing and season with salt and pepper.
-
If necessary, add some vinegar to dilute the dressing.
-
Stir the dressing through the apple and celeriac, add the parsley and spread the hazelnuts over it.
Blogs that might be interesting
-
35 minSide dishWhite wine vinegar, sugar, cucumber, tuna on water, egg, bread-crumbs, spring / forest onion, coriander, lime, sunflower oil, mayonnaise, wasabi, hard brown bun,tuna burger with pickled cucumber and wasabi-mayo -
10 minSide dishboiled beetroot, melted butter, four seasons pepper, Grana Pardano,beet carpaccio -
22 minSide dishpre-cooked mini-carts, traditional olive oil, garlic, dried rosemary,oven bells -
15 minSide disholive oil, garlic, peeled tomatoes, whipped cream, vegetable stock tablets, tomatoes,tomato cream sauce
Nutrition
240Calories
Sodium0% DV0g
Fat28% DV18g
Protein10% DV5g
Carbs4% DV11g
Fiber0% DV0g
Loved it