Sweet Potato Quinoa Stuffed Celery Root
20
Minutes
Prep Time
120
Minutes
Cooking Time
140
Minutes
Total Time
8
Serves Servings
Video Recipe Below:
Ingredients
- ½ Package Harvest Fresh Chopped Kale massage oil & salt
- 4 Celery Roots, scrubbed
Filling:
- ½ Package Harvest Fresh Cubed Sweet Potatoes
- 1 Cup Harvest Fresh Spinach sautéed, finely chopped
- 2 Harvest Fresh Shallots, finely chopped
- 3 Tbsp. Olive Oil, divided
- 1 Garlic Cloves finely chopped.
- ½ Cup Mixed Nuts, finely chopped
- ½ Cup Chestnuts, roughly chopped
- ½ Cup Dried Apricots, finely chopped
- ½ Cup Dried Cranberries, roughly chopped
- ½ Pack Quinoa, cooked
- Salt and Pepper to Taste
Directions
- Pre-heat oven at 400 degrees. Wrap Celery root in foil, place in a baking dish, bake for 60 minutes, until cooked and tender. Once cooked remove from heat and let cool. Score a Circle at top of celery root repeat for each, using a spoon scoop on the middle, forming a hollow centre, place in foil and set aside.
- In a pot of boiling water, add cubed sweet potato, cook for 10 minutes, until soft and tender. Remove from heat and drain water.
- For filling: In a Skillet, add 2 tbsps. oil, add shallots, sauté until translucent, add garlic, sauté until fragrant, add mixed nuts, chestnuts, sauté, until golden brown. Add Sweet Potato, cooked quinoa, apricots, cranberries, spinach, scooped celery root, season with salt and pepper. Mix until fully combined, and spinach has wilted.
- Spoon filling mixture into each Celery root, drizzle tops with 1 Tbsp olive oil, wrap in foil and bake for 50 minutes, open the foil and bake for 10 minutes, until Celery root is tender.
- In a dish, add Kale, top with stuffed Celery root and ready to serve with your favourite sauce.
What You Need
