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Roasted celeriac with lentils and hazelnuts
 
 
4 ServingsPTM35 min

Roasted celeriac with lentils and hazelnuts


Lentils with roasted carrot and celeriac.

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Directions

  1. Preheat the oven to 190 ° C.
  2. Peel the celeriac, cut into slices of 1 cm and the slices into strips of 2 cm. Halve the roots in the length.
  3. Divide the vegetables over a baking sheet covered with parchment paper. Sprinkle the vegetables with the oil, season with salt and pepper.
  4. Roast in the oven for about 35 minutes. Change regularly.
  5. Heat a frying pan without oil or butter and toast the hazelnuts for 2 minutes. Allow to cool on a plate and chop coarsely.
  6. 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.
  7. Cut the fresh mint fine. Divide the vegetables and lentils over the plates. Sprinkle with hazelnuts, feta and fresh mint and serve.


Nutrition

610Calories
Sodium38% DV900mg
Fat57% DV37g
Protein42% DV21g
Carbs13% DV40g
Fiber60% DV15g

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