FRIJE

Instructions

• 1.   Peel the celery root, cut into large pieces, cook for 5 minutes in boiling water, drain and let cool. Meanwhile, peel and core the apples, grate them using a large-holed grater.
• 2.   Grate the blanched celery root using the same grater, season with salt and pepper, add 2 pinches of nutmeg. Heat half of the duck fat in a thick-bottomed or non-stick pan.
• 3.   Pour the celery root into the pan, cover with the apples and cook over medium heat for about 10 minutes, until the grated vegetables stick together. When the bottom is browned, slide onto a plate, add the remaining fat to the pan and flip the galette to cook the second side. Serve hot.

Notes & Suggestions

• Average nutritional values per serving
  Energy 1,025.72 kJ / 247.29 kCal
  Fat 15.44 g, of which saturated 4.26 g
  Carbohydrates 23.41 g, of which sugars 12.92 g
  Fiber 7.28 g
  Protein 2.12 g
  Sodium 795.25 mg

Nutritional information *