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Eric Bryant
Celeriac with apple and hazelnuts
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Ingredients
Directions
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Scrape thin ribbons from the celeriac with a peeler.
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Blanch the celeriac ribbons for 1 minute in boiling water.
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Rinse the ribbons with cold water and drain.
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Mix the ingredients for the dressing and season with salt and pepper.
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If necessary, add some vinegar to dilute the dressing.
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Stir the dressing through the apple and celeriac, add the parsley and spread the hazelnuts over it.
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Nutrition
240Calories
Sodium0% DV0g
Fat28% DV18g
Protein10% DV5g
Carbs4% DV11g
Fiber0% DV0g
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