Roast veg & hummus bowls with za'atar
Warm roasted vegetables over lemony hummus with za'atar and pitta crisps.
Celeriac schnitzels with caper butter & greens
Golden-crumbed celeriac steaks under lemon-caper butter with winter greens.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Parboil the celeriac steaks 6 minutes; dry well.
- Step 2
Dredge in flour, egg, then the hazelnut panko.
- Step 3
Fry in the oil 4 minutes a side until deep gold; keep warm.
- Step 4
Foam the butter with capers, lemon and parsley.
- Step 5
Plate schnitzels, greens, potatoes; caper butter over.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 15g |
| Carbohydrates | 52g |
| – of which sugars | 6g |
| Fibre | 10g |
| Fat | 29g |
| – of which saturates | 10g |
| – of which omega-3 | 0.4g |
| Calcium | 160mg |
| Iron | 3.4mg |
| Salt | 1.2g |
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