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Roasted Celery Root with Walnuts and Thyme
BON APPÉTIT7Ingredients
35Minutes
170Calories
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Description
There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
Ingredients
US|METRIC
4 SERVINGS
- 2 celery roots (medium, celeriac, peeled, cut into 1½" pieces)
- 2 Tbsp. walnut oil (or olive oil)
- kosher salt
- freshly ground pepper
- 1 Tbsp. cider vinegar
- 2 Tbsp. toasted walnuts (chopped, for serving)
- fresh thyme leaves (for serving)
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Directions
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories170Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium380mg16% |
Potassium620mg18% |
Protein5g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate19g6% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A4% |
Vitamin C30% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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