Roasted celery root
A source of fiber and antioxidants, baked celery root supports heart and digestive health. The combination of butter and herbs gives the dish a rich flavor and aroma.
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | ? |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | ? |
Kitchen: French
Inventory: Oven
Difficulty: simple
323
Servings: 4 (1 serving ≈ 127 gram)
Digestion time: 3 hour
Cut the celery root (400 g) into half-moon slices about 4 cm thick.
In a skillet over medium heat, melt the butter (50 g) and sauté the celery slices for 5 minutes until golden brown. Then carefully flip them to the other side.
Add minced garlic (1 clove), a sprig of thyme, and rosemary to the skillet. Then pour in the broth or water (50 ml). Cover the skillet with foil and place it in a preheated oven at 180 degrees.
Bake for 20-30 minutes until the celery is tender.
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