Sentences with phrase «use celeriac»

Categories: Gluten - free, Heart - healthy, Lower calorie / lower fat, Lunch, soft food diet, Soups, Vegan • Tags: blender recipe, celeriac, chestnuts, how to use celeriac, low calorie recipe, nutrition, seasonal food, winter recipe •

I wouldn't hesitate to use celeriac instead of all of the potato.

Wow, love this recipe... I would never have thought to use celeriac this way, love it!!

Celeriac Soup is one of my own personal favourites — I love the taste of celery and by using celeriac I can avoid the stringy bits on -LSB-...]

Today I used a celeriac (celery root) as one of the ingredients for this soup.

Not exact matches

Ingredients half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt -LSB-...]

Rather than using potatoes, I prefer using lower glycemic / less starchy root vegetables like celeriac and parsnip.

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

I will be using: Two red onions Handful of Brussel sprouts 1 purple cauliflower 1 white cauliflower 1 romanesco 1/4 celeriac 1 delicata squash 4 cloves of garlic, skins on until after roasting, then remove Olive oil Salt and pepper to taste

half a very small head celeriac, peeled and shaved thin 1 red apple (I used Red Delicious), cleaned, quartered and cut into very thin slices 1 very small lemon, cleaned and cut into thin slices lemon juice, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste rice malt syrup, to taste whole grain, old style mustard, to taste apple vinegar, to taste

Dollop in the celeriac - mushroom - chestnut mix and pour a drizzle of truffle oil over if using.

Filling 2 tbsps oil (for roasting and frying) 400g shallots 4 - 6 cloves garlic Wine / vermouth 4 large (flat) mushrooms — I use Portabello 1 small celeriac — around 500 - 600g 200g pre-cooked chestnuts Salt / black pepper Dash of lemon juice (optional) Truffle oil (optional but recommended)

I've never really figured out what to do with that gnarly beast that is celeriac; this looks like a great way to use it.

Peel the celeriac (using a sharp knife is the easiest way), thinly slice vertically then stack the slices and cut them into matchsticks.

Use in baked rice pudding, omelette souffle, and surprisingly good in a very slow cooked shoulder of lamb - lots of root veg such as celeriac etc but be judicious.

Wow, what amazing soup, I used 4 cups of distilled water, all organic cauliflower, celeriac, garlic, and chicken shock cube, next time will make it completely vegan.......

If you can't find celeriac, I would use a little bit of celery for flavor, but substitute additional cauliflower for most of the celeriac.

Ingredients 100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes 1 medium celeriac, peeled and cut into pieces whole sea salt 6 tablespoons extra virgin olive oil Himalayan salt, just enough to taste 400 ml filtered water (you can use all or part of the leftover cooking water you used to -LSB-...]

Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt, just enough to -LSB-...]

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

TOMRA's steam peeling line can be used on a variety of root vegetables in food processing lines such as potatoes, carrots, sweet potatoes, red beets, celeriac, swedes, pumpkins, peppers, chillies, and many more.

Use your spiralizer to create satisfying (and low - carb) celeriac noodles.

P.S. — We used potatoes in place of celeriac as I couldn't find any.

Step 1) To make the chips, shred the celeriac using a mandoline.