Recipes
Roasted celeriac salad with pesto and gorgonzola
Season :Winter/ Spring
Servings :2-3
Diet :Vegetarian, gluten free
Time :45 minutes
Difficulty :Medium
Celeriac are the roots of celery sticks and is packed with fiber, vitamins, antioxidants and minerals and seen as is a fantastic superfood. This winter salad ticks all the boxes and I love the combination of the warm roasted celeriac with the cold pesto and gorgonzola!
INGREDIENTS
- 1 celeriac
- 2 bunches of parsley
- 1 clove of garlic
- 1 big handful of pine nuts
- Juice of 1 lemon
- 50 gr. of parmesan
- Extra virgin olive oil
- 40 gr. of hazelnuts
- 1 tbsp. of thyme leaves
- Honey
- 400 gr. tin of lentils
- 100 gr. of rocket
- Gorgonzola cheese
PREPARATION
- Peel the celeriac and cut in chunks. Drizzle over with olive oil, salt and pepper and bake for around 35 minutes on 220C.
- Make your parsley pesto by blitzing together the parsley, garlic, pine nuts, juice of 1 lemon, parmesan, salt and extra virgin olive oil.
- Roast the hazelnuts with a drizzle of honey, sea salt and thyme in the oven.
- Arrange the above ingredients on a plate and add the rocket, lentils and good quality Gorgonzola cheese. Drizzle over some olive oil and serve!
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