Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Zucchini celeriac salad
 
 
4 ServingsPTM50 min

Zucchini celeriac salad


Salad of fried zucchini and roasted celeriac with mint, Parmesan cheese and hazelnuts.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 200 ° C.
  2. Peel the celeriac and cut into 1/2 cm slices. Cut the slices into strips and place them in the large oven dish.
  3. Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for about 35 minutes.
  4. Meanwhile, put the hazelnuts in the small oven dish and bake golden brown next to the celeriac in about 8 minutes. Remove from the oven and allow to cool.
  5. Cut the zucchini lengthwise into 4 parts. Remove the seeds with a sharp knife and cut the flesh into slants of 1 cm wide.
  6. Heat the oil in a wok. Stir fry the zucchini for 4 minutes on a high heat. After 2 minutes, press the garlic above it.
  7. Season with salt and pepper. Scoop into a bowl and allow to cool.
  8. Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp and lemon juice to the salad.
  9. Tear the leaves of the fresh mint into pieces and mix through the salad. Sprinkle with hazelnuts and shaved Parmesan cheese.


Nutrition

360Calories
Sodium12% DV284mg
Fat45% DV29g
Protein20% DV10g
Carbs4% DV11g
Fiber20% DV5g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407