Recipe Details
Title Raw root vegetables
Author Ottolenghi
Portions 4
Created 16th February 2015 08:35 am
Weight (Per Portion)

One portion of this dish weighs approximately 229.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Celeriac250 Gram
Swede, raw250 Gram
Parsley, raw20 Gram
Dill, dried20 Gram
Capers, canned70 Gram
Vinegar, cider2 Teaspoon
Oil, olive4 Tablespoon
Oil, sunflower4 Tablespoon
Mustard, smooth3 Teaspoon
Garlic2 Clove
Sugar, brown2 Teaspoon
Cherries, dried100 Gram
Salt, sea1 Pinch
Pepper, white, ground1 Pinch
Lemon, juice45 Millilitre
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 416
Protein 7.59%
Other Carbohydrate 6.98%
Sugar 22.58%
Fat Saturated 18.30%
Fat Unsaturated 51.72%
Fiber 44.99%
Sodium 31.01%
Salt 32.30%
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Recipe Method
1. Place the celeriac (thinly shredded) and swede (thinly shredded) in a bowl. Add all the other ingredients (flat-leaf parsley, chopped; capers, chopped (plus 1 tsp of caper juices if preserved in liquid) and mix by hand - 'massaging' the veg a little while you do so will help them absorb the flavours. Adjust the seasoning, and the amount of sugar and vinegar, to your liking. This salad will keep well in the fridge for two days. Add fresh herbs for a fresher look.
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