Nutty celeriac with classic Italian-style toppings
(61 votes)
Cook: 35 Mins
Serves: 6
Price: 91p per serving
Nutritional Information
Each 225g serving contains
Energy
923kj
221kcal
923kj
221kcal
11%
Fat
14.0g
14.0g
Med
20%
20%
Saturates
3.6g
3.6g
Med
18%
18%
Sugars
4.3g
4.3g
Low
5%
5%
Salt
1.22g
1.22g
Med
20%
20%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
410kj/98kcal
Typical energy values per 100g:
410kj/98kcal
Ingredients
1 whole celeriac, peeled and chopped
1 medium egg, beaten
1 clove garlic, crushed
20g Parmesan, grated
75g ground almonds
5tbsp Asda Tomato and Basil Pizza Topper
¼tsp oregano
100g reduced-fat mozzarella, torn
6 pitted black olives, chopped
30g wild rocket
6 slices Extra Special Parma Ham
10g Parmesan, shaved
Method
1
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
2
Blitz the celeriac to a purée in a food processor. Put in a glass bowl, cover, and microwave on high for 4 mins. Cool completely then tip into a clean tea towel and squeeze out as much liquid as possible.
3
Transfer to a bowl. Stir in the egg, garlic, grated Parmesan and ground almonds.
4
Spoon the mixture onto the baking tray. Shape into a 30cm x 20cm rectangle. Bake for 20 mins. Remove from the oven and cool.
5
Spread the pizza topper over the base. Add the oregano and mozzarella and bake for 5-6 mins.
6
Top with the black olives, wild rocket, Parma ham and shaved Parmesan. Season with black pepper and serve immediately.