Servings:
4
Prep time:
20
Cooking time:
115
INGREDIENTS
- 500 g Celeriac
- 250 g pre-cooked Cannellini Beans
- 1 orange
- 1 teaspoon of chopped rosemary
- 1 teaspoon of chives
- 1 teaspoon of smoked paprika
- half of a lemon
- extra virgin olive oil
- pepper
INSTRUCTIONS
- Season the beans in a bowl with lemon juice, rosemary, a tablespoon of oil, salt and pepper. Sealed with kitchen film and flavor.
- Prepare the dressing. Mix the orange juice with the chives, a tablespoon of oil, the smoked paprika, a sprinkle of salt and pepper.
- Thoroughly wash the celeriac with a brush and then cut off the root part making a flat base so that it remains stable. Make a cross incision in the base.
- Place a double aluminum foil in a baking dish, place the celeriac in the center and start wrapping it on the sides, leaving the top open. Sprinkle the vegetable with the orange dressing and then close the bag.
- Bake at 200°C for an hour and a half, then open the bag and brown the celeriac for another 15 minutes. Serve it with its sauce and beans with rosemary.
