Celeriac Salad With Toasted Almonds Recipes
ROASTED ROOT & CHICKPEA SALAD
Serve up five of your 5-a-day with this vibrant vegan root veg and chickpea salad with toasted almonds for a light, but nourishing meal. It features butternut squash, celeriac and beetroot
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the carrots, celeriac and squash in a large bowl. Sprinkle over ¾ of the spices and ¾ of the oil. Toss to combine and season. Transfer to two large roasting trays. Add the beetroot to the same bowl, and toss in the remaining oil, spices and some seasoning, then divide between the roasting trays (coating the beetroot separately will stop everything turning purple). Roast the veg for 45 mins or until tender, tossing halfway. Add the chickpeas to the tray, stir, then return to the oven for 5 mins.
- Meanwhile, mix the onion with the vinegar, sugar and some seasoning. Set aside to pickle.
- Transfer the roasted vegetables to a sharing platter, stir through the pickled onions and their vinegar, the herbs and almonds, and serve.
Nutrition Facts : Calories 443 calories, Fat 20 grams fat, SaturatedFat 3.6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 16 grams sugar, Fiber 19 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
RIBBON CELERIAC SALAD
This flavour-packed celeriac salad is absolutely amazing with smoked salmon or roast chicken
Provided by Jamie Oliver
Categories Sides Jamie's Kitchen Vegetables Christmas French Starters
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Once you've peeled the celeriac, chuck away the skin and then carry on peeling around it, giving you long ribbons. If they break every now and again it doesn't matter. Continue until you reach the fluffy tasteless inner core, which you should throw away. Remove and discard the chunky stalks from the parsley, then finely slice the thinner stalks and roughly chop the leaves.
- Put your celeriac and parsley into a large bowl and mix together with all the other ingredients. Season to taste, adding a little more vinegar if need be, then serve straight away.
- Try this: Put some of this salad on a plate, then cover it completely with some smoked salmon and plenty of ground black pepper.
- Or this: Roast a nice chicken. Allow it to cool and serve with this salad.
Nutrition Facts : Calories 87 calories, Fat 6.6 g fat, SaturatedFat 0.9 g saturated fat, Protein 2.3 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 3 g sugar, Sodium 1.20 g salt, Fiber 2.2 g fibre
CELERY ROOT SALAD (REMOULADE)
Steps:
- Gather the ingredients.
- Scrub and peel the celery root. Shred it on a large-hole grater or with a food processor. Set aside.
- In a medium bowl, combine the mayonnaise, mustard, and lemon juice. Add salt and pepper to taste.
- Stir in the grated celery root to coat thoroughly.
- Serve immediately or chill in the refrigerator before serving.
- Enjoy.
Nutrition Facts : Calories 104 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 323 mg, Sugar 0 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
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