A simple keto recipe with challenging ingredients: celery root, hazelnuts, wild mushrooms and Gorgonzola cheese… Trust me, this is an incredible combination! This has been my favorite appetizer as of late, although I wasn’t particularly fond of Gorgonzola before, but with mushrooms, hazelnuts, and spinach, it has taken on new colors of flavor!
Cooking time 50 min.
Serving quantity 4
Ingredients :
Celery root 450g
Olive oil 3 tablespoons
Salt and pepper to taste
Spinach leaves 75g
Hazelnuts 75g
Butter 3 tablespoons
Red onion 1pc.
Gorgonzola cheese 150g
Step 1
Wash the celery root and cut into 1-1.5 cm thick slices ( rings). Brush both sides with olive oil and season with salt and pepper.
Step 2
Place celery on baking parchment and baking tray in preheated oven at 200°C for 40-45 minutes until celery is soft and golden in color
Step 3
Meanwhile fry mushrooms in butter until soft, then salt and pepper them.
Step 4
In a dry heated pan, heat the hazelnuts for 5-7 minutes, cool and chop in half
Step 5
Mix spinach leaves, chopped red onion, mushrooms and hazelnuts in a bowl
Step 6
Take the celery out of the oven, place the lettuce on it, place a slice of cheese on top and drizzle lightly with olive oil
Bon appetit!
Energy Content for one serving
Calories from fat 324
Calories: 428
Fats: 36g
Carbohydrates: 13 g
Fiber: 4 g
Digestible carbohydrates: 9 g
Protein: 12 g
