Italian Roasted Celeriac Bulgur Salad | Rich Autumn Grain Bowl
(0)
40 min
Under an hour
Kifli Kukták
Karakteres olasz őszi gabonasaláta fűszeres sült zellerkockákkal, krémes gorgonzolával, ropogós pirított dióval és selymes mézes-balzsamos öntettel.
Ingredients
Preparation method
Preparing the celeriac and bulgur
Preheat the oven to 200 °C. Peel the celeriac, cut it into 1.5–2 cm cubes, then toss with 2 tablespoons of olive oil, thyme, fine salt, and ground black pepper. Spread out on a baking sheet lined with baking paper, and roast for 25–30 minutes until golden brown on the outside and creamy soft on the inside.
Meanwhile, rinse the bulgur, then simmer in twice the volume of hot, lightly salted water over low heat for 10–12 minutes until it absorbs the liquid and becomes tender. Remove from the heat, cover for 5 minutes, then fluff with a fork.
Toast the walnuts in a dry pan over low heat for 2–3 minutes until fragrant, then let them cool and roughly chop.
Chef's tip
If you prefer a tangier flavour, you can also add a teaspoon of wholegrain Dijon mustard to the honey-balsamic dressing.
The salad also makes an excellent cold lunch for work the next day, as the bulgur absorbs the rich flavours of the spices and dressing wonderfully.
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