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Roasted Celeriac with Olive Pistachio Gremolata
MAY I HAVE THAT RECIPE16Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 celery root (bulbs)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 20 oz. butternut squash
- 20 oz. carrots
- 2 Tbsp. extra virgin olive oil
- 1/4 tsp. sea salt
- 1/2 cup freshly chopped parsley
- 1/4 cup roasted pistachios (or raw, chopped)
- 2 Tbsp. sundried tomatoes in oil (diced small)
- 10 Castelvetrano olives (green, sliced or any olive of your choice)
- 2 tsp. apple cider vinegar
- 2 tsp. extra virgin olive oil (or more to taste)
- 2 tsp. sumac (or za'atar, optional)
- 1/2 tsp. cherry peppers (marinated chopped, optional)
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