Filter
Reset
Sort ByRelevance
SZYQ1
Roasted celeriac with lentils and hazelnuts
Lentils with roasted carrot and celeriac.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 190 ° C.
-
Peel the celeriac, cut into slices of 1 cm and the slices into strips of 2 cm. Halve the roots in the length.
-
Divide the vegetables over a baking sheet covered with parchment paper. Sprinkle the vegetables with the oil, season with salt and pepper.
-
Roast in the oven for about 35 minutes. Change regularly.
-
Heat a frying pan without oil or butter and toast the hazelnuts for 2 minutes. Allow to cool on a plate and chop coarsely.
-
Heat the lentils in their own moisture for 3 minutes on medium heat and drain in a sieve. Meanwhile, cut the feta into small pieces.
-
Cut the fresh mint fine. Divide the vegetables and lentils over the plates. Sprinkle with hazelnuts, feta and fresh mint and serve.
Blogs that might be interesting
-
25 minMain dishpenne, onion, olive oil, vegetarian balls, pasta sauce Toscana, broken green beans, black olives, capers,pasta with vegetarian balls and tomato
-
15 minMain dishonion, sweet pointed pepper, fennel bulb, traditional olive oil, fresh ravioli rossi, creme fraiche, dry white wine, Pecorino Romano,stuffed pasta with pointed pepper
-
15 minMain dishzucchini, traditional olive oil, mushroom stir-fry mix, Seriously good tomato and basil, fresh ravioli 5 formaggio,fresh ravioli with pasta sauce
-
30 minMain dishpotatoes, celery, fresh chives, olive oil, spice mix, turkey breast à la minute, meat gravy,turkey with celery and herb gravy
Nutrition
610Calories
Sodium38% DV900mg
Fat57% DV37g
Protein42% DV21g
Carbs13% DV40g
Fiber60% DV15g
Loved it