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!


Preparation time: 45 Minutes
Minutes Cooking time: 5 Minutes
Minutes Servings: 4



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

Directions:
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 ☺


    Nutrition: 


    • Calories: 428 
    • Fat: 36 • Carb: 13
    • Fiber: 4 
    • Protein: 12