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Roasted celeriac with lentils and hazelnuts
Lentils with roasted carrot and celeriac.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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Peel the celeriac, cut into slices of 1 cm and the slices into strips of 2 cm. Halve the roots in the length.
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Divide the vegetables over a baking sheet covered with parchment paper. Sprinkle the vegetables with the oil, season with salt and pepper.
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Roast in the oven for about 35 minutes. Change regularly.
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Heat a frying pan without oil or butter and toast the hazelnuts for 2 minutes. Allow to cool on a plate and chop coarsely.
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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.
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Cut the fresh mint fine. Divide the vegetables and lentils over the plates. Sprinkle with hazelnuts, feta and fresh mint and serve.
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Nutrition
610Calories
Sodium38% DV900mg
Fat57% DV37g
Protein42% DV21g
Carbs13% DV40g
Fiber60% DV15g
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