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Zucchini celeriac salad
Salad of fried zucchini and roasted celeriac with mint, Parmesan cheese and hazelnuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Peel the celeriac and cut into 1/2 cm slices. Cut the slices into strips and place them in the large oven dish.
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Drizzle with oil and sprinkle with salt and pepper. Roast in the oven for about 35 minutes.
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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.
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Cut the zucchini lengthwise into 4 parts. Remove the seeds with a sharp knife and cut the flesh into slants of 1 cm wide.
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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.
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Season with salt and pepper. Scoop into a bowl and allow to cool.
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Grate the yellow skin of the lemon and squeeze out the fruit. Add the rasp and lemon juice to the salad.
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Tear the leaves of the fresh mint into pieces and mix through the salad. Sprinkle with hazelnuts and shaved Parmesan cheese.
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Nutrition
360Calories
Sodium12% DV284mg
Fat45% DV29g
Protein20% DV10g
Carbs4% DV11g
Fiber20% DV5g
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