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Jords celeriac steak with chimichurri
Celeriac from the barbecue with a marinade of tabasco, paprika, red wine vinegar, thyme and rosemary with a homemade chimichurri.
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Ingredients
Directions
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Mix the olive oil with the tabasco, paprika powder and red wine vinegar.
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Ris (for 4 people) the leaves of 2 sprigs of thyme and the seeds of 1 sprig of rosemary from the spice mix and cut finely. Add to the marinade.
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Peel the celeriac and cut into slices of 7 mm thick. Brush generously with the marinade and marinate for 2 hours outside the refrigerator.
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Meanwhile, make the chimichurri. Remove the leaves oregano from the spice mix, cut together with all the parsley and the chives and put in a container.
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Slice the garlic. Halve the red pepper in the length and remove the seed lists with a sharp knife.
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Slice the flesh and add to the spices together with the sliced garlic.
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Mix the olive oil and the rest of the red wine vinegar. Season with pepper and salt.
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Put the white beans, including the moisture, in a saucepan. Slice the rest of the garlic and add. Heat the beans for 4 minutes on medium heat.
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Sift the warm beans, but collect the cooking liquid. Put the beans and garlic in a tall cup.
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Clean the lemon. Grate the yellow skin above the beans and press the fruit above it. Add the rest of the olive oil and smooth with the hand blender.
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Add some cooking liquid for a nice smooth puree. Season with pepper and salt.
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Prepare the barbecue for direct grilling at a temperature of 160 ° C. Grill the marinated celeriac slices 8-10 minutes on the rack until they are nicely al dente.
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Times regularly. Serve with the white-bean puree and chimichurri.
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Nutrition
420Calories
Sodium15% DV360mg
Fat43% DV28g
Protein22% DV11g
Carbs8% DV23g
Fiber60% DV15g
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