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You are here: Home / Recipes / Breakfast and Brunch Recipes / Baked Celery Roots With Mushrooms

Baked Celery Roots With Mushrooms

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Baked celery roots with mushrooms and gorgonzola (Canape)
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Baked celery roots with mushrooms and gorgonzola (Canape)

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, but with mushrooms, hazelnuts and spinach, it began to play with new colors of taste!
Yum
Prep Time45 minutes mins
Cook Time5 minutes mins
Total Time50 minutes mins
Course: Appetizer, Breakfast
Cuisine: international
Servings: 4 servings
Calories: 428kcal

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

Instructions

  • 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. Bon Appetit
Baked celery roots with mushrooms and gorgonzola (Canape)

About Daisy

I'm 41 years old. I love cooking. I like to make my guests and my family happy by making delicious food.

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