Preparation: 50 min.
Chicory in ham with celeriac puree and a nut and parsley butter sauce (keto)
From Puur Pascale 2
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About this recipe
Delicious chicory with classic flavors, yet slightly different.
Ingredients
3 slices of ham, raw
6 slices of ham, raw
9 slices of ham, raw
12 slices of ham, raw
15 slices of ham, raw
18 slices of ham, raw
21 slices of ham, raw
24 slices of ham, raw
27 slices of ham, raw
30 slices of ham, raw
25 g hazelnuts, toasted
50 g hazelnuts, toasted
75 g hazelnuts, toasted
100 g hazelnuts, toasted
125 g hazelnuts, toasted
150 g hazelnuts, toasted
175 g hazelnuts, toasted
200 g hazelnuts, toasted
225 g hazelnuts, toasted
250 g hazelnuts, toasted
150 g knolselder
300 g celeriac
450 g celeriac
600 g celeriac
750 g celeriac
900 g celeriac
1.05 kg celeriac
1.2 kg celeriac
1.35 kg of celeriac
1.5 kg celeriac
0.5 bundle of curly parsley
1 bundle of curly parsley
1.5 bundles of curly parsley
2 bundles of curly parsley
2.5 bundles of curly parsley
3 bundles of curly parsley
3.5 bundles of curly parsley
4 bundles of curly parsley
4.5 bundles of curly parsley
5 bundles of curly parsley
1.5 stalks of chicory
3 stalks of chicory
4.5 stalks of chicory
6 stalks of chicory
7.5 stalks of chicory
9 stalks of chicory
10.5 stalks of chicory
12 stalks of chicory
13.5 stalks of chicory
15 stalks of chicory
Preparation
Peel the celeriac and cut it into thick pieces. Stew them in some butter or coconut fat with a dash of water (it simmers more easily) and season with salt and pepper. Mash the cooked celeriac with a masher.
Halve the chicory stalks and wrap a slice of ham around them. Put some butter or coconut fat in a pan and place the chicory stalks with the ham in it. Stew them for about 20 minutes under cover over medium heat. Meanwhile, mix the hazelnuts and parsley. Melt some butter in a pan and stew the hazelnuts and parsley in it. Spoon the celeriac puree onto a large plate and arrange the chicory stalks and hazelnut sauce on top. Place on the table and let everyone serve.
"I can always please my husband with this."
