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Autumn Roots Salad

Natural.Foodie's picture
Ingredients
  Celery root 375 Milliliter, cubed (1 1/2 Cups, Celeriac)
  Jerusalem artichokes 250 Milliliter, cubed (1 Cup)
  Kohlrabi 250 Milliliter, peeled, cubed (1 Cup)
  Vinaigrette dressing 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Cut celery root in slices.
2) Remove the fibrous outer layer.
3) Cut the root into cube.
4) Scrub and cube the Jerusalem artichokes.
MAKING
5) Steam or blanch celery root for one or two minutes until crisp-tender.
6) Place in a medium bowl.
7) Steam or blanch Jerusalem artichokes one to two minutes until crisp-tender.
8) Drain Jerusalem artichokes and add to celery root.
9) Steam or blanch kohlrabi cubes for one to two minutes until crisp-tender.
10) Drain kohlrabi and add to other vegetables.
11) Add Vinaigrette Dressing and toss when still warm.

SERVING
12) Chill salad thoroughly before serving.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Steamed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Artichoke
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
20 Minutes
Ready In: 
45 Minutes
Servings: 
3

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 196 Calories from Fat 57

% Daily Value*

Total Fat 6 g9.9%

Saturated Fat 0.77 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 317.6 mg13.2%

Total Carbohydrates 31 g10.4%

Dietary Fiber 6.6 g26.3%

Sugars 12.2 g

Protein 5 g9.9%

Vitamin A 0.9% Vitamin C 108.3%

Calcium 8.5% Iron 22.5%

*Based on a 2000 Calorie diet

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Autumn Roots Salad Recipe