![]() Sprinkle with chopped pistachios and basil ribbons. Arrange celery root rounds and broccoli over yogurt. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Spoon ¼ cup yogurt onto each plate and spread with back of spoon. Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Roll the stack lengthwise, and slice crosswise with a very sharp knife. Stack basil, with the largest leaf on the bottom to hold the smaller leaves. Alternately, if pan is not ovenproof, transfer celery root to preheated baking sheet and roast until tender. Transfer pan to bottom rack of oven and cook 8-10 minutes until tender. ![]() Cook celery root 3-5 minutes per side, until a golden color develops. Meanwhile, heat an ovenproof pan over medium-high and add the remaining 1 tablespoon of avocado oil. Stir and return to oven for 10 minutes until golden brown. Position on top rack and roast 15 minutes. Toss broccoli with 1 tablespoon of avocado oil on rimmed baking sheet season with salt and pepper. 1 medium (¾ pound) celery root, peeled and cut into ½-inch slices.Cook tomatoes 30 seconds per side or until grill marks appear. ![]()
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