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Braised celeriac with parsley and leeks

Recipe from: 5/1/2005 12:00:00 AM

Ingredients 6
Servings 4


  • 500
    vegetable stock
  • 5
    small celeriac, peeled and chopped
  • 350
    baby leeks, halved
  • salt and milled pepper
  • 15
    olive oil
  • 65
    Italian parsley, roughly chopped


Bring stock to the boil.
Add celeriac chunks, reduce heat, cover and simmer for 10 minutes.
Add leeks and continue to simmer for a further 10 minutes.
Season to taste.
Stir in olive oil and serve as a vegetable side dish.

NUTRITION PER PORTION: Energy 456 kJ; Carbohydrates 12 g; Protein 2 g; Fat 5 g



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