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Lemon Rosemary Vegetable Stacks W/ Lentils + Creamy Horseradish Vinaigrette
THE FIRST MESS22Ingredients
┅Seconds
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Ingredients
US|METRIC
2 SERVINGS
- 2 sprigs rosemary (leaves removed + chopped)
- 1 lemon
- 3 Tbsp. grapeseed oil
- 1 celery root (small, peeled)
- 1 sweet potato (peeled)
- 1 beet (large, peeled)
- 1 head cauliflower (trimmed)
- 2 tsp. grapeseed oil
- 1 shallot (diced fine)
- 1/2 cup lentils (I used a mix of French + brown, rinsed)
- 1 cup filtered water (+ extra)
- salt (to taste)
- 1/4 cup apple cider vinegar
- filtered water (splash of)
- 1 tsp. Dijon mustard
- 1 1/2 Tbsp. maple syrup
- horseradish (to taste, I used 2 heaped tsp of fresh grated horseradish root)
- pepper
- salt
- 1/3 cup olive oil (or grapeseed)
- black olives
- chopped parsley (very roughly, I keep it rough because I like it as a separate, leafy kind of component-not just a garnish kinda thing, optional)
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