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Craig
Truffelpolenta with celeriac and tomatoes
Christmas side dish of polenta with roasted cherry tomatoes from the oven, truffle and celeriac.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Put the to in an oven dish and drizzle with the extra virgin olive oil. Roast them for 15 minutes in the oven.
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Meanwhile cut the celeriac into cubes of ½ cm. Heat the mild olive oil in a frying pan and cook for 12 minutes on medium heat.
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Stir frequently. Press the garlic and cook for 1 more minute.
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Meanwhile, bring the water to the boil with the salt.
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Add the polenta while stirring and bring to the boil again.
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Let the polenta cook gently for 10 minutes. Stir in the rest of the extra virgin olive oil and the white truffle oil.
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Divide the polenta over bowls. Spoon the baked celeriac. Put the to it and distribute the watercress over it. Sprinkle with black pepper.
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Nutrition
300Calories
Sodium17% DV400mg
Fat28% DV18g
Protein8% DV4g
Carbs9% DV28g
Fiber24% DV6g
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