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Everyone loves celery, but what about its long-forgotten cousin, celeriac. This healthy veggie is ready to get back on the scene, and he’s picked some good company. This quinoa and celeriac salad will get celeriac back on the table.

It’s too bad that this veggie has been forgotten – it’s fun to eat, fun to say, and should be way easier to find in the grocery store. No matter, here’s a recipe that will have you having celeriac once a week! It’s a great summer salad recipe and would even be a great warm salad on a cold winter night.

Saffron Quinoa and Roasted Celeriac Salad

For the saffron quinoa:

1/2 tbsp olive oil

1 shallot

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1 cup quinoa (well-rinsed)

2 cup vegetable broth

1/4 tsp saffron

1/2 tsp salt

For the herby drizzle:

1 cup loosely packed fresh herbs (I like a mix of parsley & coriander)

2 tbsp lime or lemon juice

1 tsp ground cumin

1/2 tsp smoked paprika

1 small clove of garlic

1/4 cup extra-virgin olive oil

1/4 tsp salt

For the salad:

1 tbsp olive oil

1 large Sweet Potato, peeled and cut into 1″ chunks

1 Large head of Celeriac, peeled and cut into 1″ chunks

Arugula

Salt & pepper

Toasted, flaked almonds (optional)

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Procedure

  • Preheat your oven to 375°F.
  • Cut the sweet potato and celeriac and toss in a large roasting pan with the olive oil, salt and pepper. Roast for 25-30 minutes, until tender and golden brown at the edges.
  • Meanwhile, you’ll prepare the quinoa. In a medium pot, heat the shallot in the olive oil for a few minutes, until softened. Add the quinoa, vegetable broth and saffron, cover and bring to the boil.
  • Reduce heat and let simmer for 15 minutes. Make sure all the liquid is absorbed. Leave covered for 10 minutes then fluff with a fork.
  • For the herby drizzle, blend all ingredients until smooth, then refrigerate until ready to use.

To serve grab your favorite bowl and throw in a handful of arugula*, then add a scoop of the saffron-quinoa and top with your roasted celeriac and sweet potato mixture. Drizzle a generous portion of the herby dressing and finish with toasted almonds, if you wish. Enjoy.

*Arugula is called rocket pretty much everywhere but North America. Probably because we use rockets to land on the moon, but hey, not everyone can win the Space Race.

You Can Celeriac Clearly Now

The health benefits of celeriac are often overlooked. Eating celeriac promotes a healthy immune system, which supports many of its other benefits, like preventing anemia. Celeriac also promotes healthy blood because it’s an antioxidant – this also helps promote a healthy heart. It helps maintain and control blood sugar levels, supports healthy bones, and is a natural diuretic, which helps rid your body of kidney stones. Lastly, the veggie has anti-cancer properties.

 

SOURCE: http://foodmatters.tv/content/roasted-celeriac-sweet-potato-with-saffron-quinoa-herby-drizzle

 

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