Tangy Celeriac Cubes
Prep:
|
Cook:
2-3 servings
.svg){kind=icon}
Unknown
Ingredients
5 cups celery root/celeriac, ends trimmed, peeled and chopped into small ¼-inch cubes
½ tsp salt
½ tsp black pepper
½ tsp chili powder
½ tsp cumin powder
3 TBSP olive oil
½ lime, juiced
No items found.
780 grams celery root/celeriac, ends trimmed, peeled and chopped into small ¼-inch cubes
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper
½ tsp (2.5 ml) chili powder
½ tsp (2.5 ml) cumin powder
3 TBSP (45 ml) olive oil
½ lime, juiced
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
IBD-AID P2
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 400°F (200°C or gas mark 6)
- Toss all ingredients together and place in a preheated oven. You could line a baking tray with foil to prevent sticking and allow easy clean-up.
- Allow the cubes to cook for about 45 minutes, turning over frequently.
- Celeriac cubes should be golden-brown on the outside and cooked through on the inside.
No items found.
Nutritional Info
Storage
Notes
The celery root (celeriac) is a fairly adaptable root vegetable that will take on the flavoring of what it is cooked with. So try it as we suggest, or create your own seasonings to match your dinner meals.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments