Roasted celeriac & carrots with kale & hazelnuts - Good Food Middle East
Enjoy this colourful side with your Christmas dinner. It combines roasted celeriac, carrots, kale and hazelnuts in a vinegar dressing
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Skillet
- Measuring spoon
- Colander
Ingredients
- 50g butter
- 2 tbsp olive oil
- 1 celeriac, peeled and cut into chunky chips or wedges
- 4 large carrots, cut into chunky chips or wedges
- 50g hazelnuts, toasted and roughly chopped
- 150g kale, roughly chopped
- 1 tbsp red wine vinegar
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