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.