Zucchini celeriac salad

Name: zucchini celeriac salad
Cook time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 300 g celeriac; 5 el traditional olive oil; 40 g unroasted hazelnuts; 2 zucchini; 1 toe garlic; 1 lemon cleaned up; 15 g fresh fresh mint; 50 g Parmigiano Reggiano

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

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)
1 baking dish (10 x 15 cm)

Directions

Preheat the oven to 200 ° C.
Peel the celeriac and cut into 1/2 cm slices. Cut the slices into strips and place them in the large oven dish.
Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for about 35 minutes.
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.
Cut the zucchini lengthwise into 4 parts. Remove the seeds with a sharp knife and cut the flesh into slants of 1 cm wide.
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.
Season with salt and pepper. Scoop into a bowl and allow to cool.
Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp and lemon juice to the salad.
Tear the leaves of the fresh mint into pieces and mix through the salad. Sprinkle with hazelnuts and shaved Parmesan cheese.