Celeriac Balls - GF & veggie
650 gr. celeriac
100 gr. grated swiss (or another hard cheese you like)
2 tsp dried oregano
2 cloves of garlic, pressed or minced
a small handful of parsley, finely chopped
1 egg
3/4 cup gluten-free breadcrumbs
2 tsp olive oil
1 tsp salt
Preheat an oven to 350F, roast the celeriac root till tender
In a food processor, add the roasted celeriac and all the rest of the ingredients.
Pulse them together until combined but not too minced.
If the mixture is still too moist, add a little more breadcrumbs, gingerly until the right texture and can hold a ball shape.
The balls should be around the size of a walnut, place them onto a parchment lined baking sheet leaving space between them.
Bake for 25 minutes at 350F but at the 15-minute mark flip the balls over to bake evenly.
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