
Ingredients
- 2 pounds celeriac, peeled
- Salt
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1/4-1/2 teaspoons red pepper flakes
- 2 ounces ricotta salata or Parmesan, grated (1/2 tightly packed cup)
Preparation
1. Spiralize celeriac using shredder blade. Take handfuls of spiralized celeriac and cut into manageable lengths with scissors.
2. Bring a pot of water to a boil. Salt generously; add baby broccolini. Cook until tender, about 5 minutes. Using a fine-mesh sieve or slotted spoon, transfer to a bowl of cold water. Drain. Chop finely. (Do not drain cooking water.)
3. Heat oil in a heavy skillet over medium heat; add garlic and red pepper flakes. Sauté until garlic is fragrant, 30 seconds to 1 minute. Add broccoli; toss together for 1 minute. Season with salt, remove from heat and keep warm.
4. Bring water back to a boil and add spiralized celeriac. Cook celeriac for 1 1/2 to 2 minutes. Drain and toss with baby broccoli and cheese.
- Active: 15 minutes
- Total: 25 minutes
- Yield: 4
Nutritional Information
Calories per serving: | 294 |
---|---|
Fat per serving: | 15g |
Saturated fat per serving: | 4g |
Cholesterol per serving: | 12mg |
Fiber per serving: | 6g |
Protein per serving: | 12g |
Carbohydrates per serving: | 31g |
Sodium per serving: | 662mg |
Iron per serving: | 3mg |
Calcium per serving: | 302mg |
Good to Know
Warm up: In summer, try this dish with zucchini noodles instead of celeriac (start with 2 1/2 pounds of zucchini).