Simply Keto: Your Essential 21-Day Full Plan with 125 Recipes by Michael Stewart - HTML preview

Baked Celery Roots with Mushrooms and Gorgonzola (Canape)

Ready in about: 45 minutes | Serves 4

Simple keto recipe with complex ingredients: celery root, hazelnuts, wild mushrooms, and Gorgonzola cheese ... Believe me, this is an incredible combination! Recently, this is my favorite snack, although earlier I didn’t particularly like Gorgonzola, with mushrooms, hazelnuts, and spinach, it began to play with new colors of taste!

Ingredients

16 oz Celery root

3 tbsp Olive oil

2 ½ oz Spinach leaves

2 ½ oz Hazelnut

3 tbsp Butter

1 Red onion

5 oz Gorgonzola Cheese

Salt and ground black pepper, to taste

Directions

Wash the celery root and cut into slices (rings) 1-1.5 cm thick. Smear on both sides with olive oil, salt, and pepper.

Put the celery on the parchment and send the baking sheet to the oven preheated to 392 ° F for 40-45 minutes until the celery becomes soft and becomes golden.

Meanwhile, fry the mushrooms in butter until cooked, salt and pepper.

In a dry heated pan, warm the hazelnuts for 5-7 minutes, cool and chop in half.

Mix the spinach leaves, chopped red onions, mushrooms and hazelnuts in a bowl.

Remove the celery from the oven, put the salad on it, put a piece of cheese on top and lightly drizzle with olive oil.

Nutritional info per serving:

Calories: 428. Fat: 36 g. Protein: 12 g. Carbs: 9 g.