This is a 5 Ingredient Keto recipe ! I ❤️ simple, nutritious & delicious recipes. This one is definitely that, so I have to share it with you.

I encountered Jamie Oliver’s cook book “5 Ingredient” and I was inspired. A few of the recipes are keto-friendly.

He has a recipe for celery root salad. It caught my attention because it was simple and it used tarragon, an herb I had never cooked with. His recipe calls for raw celery root. Well, I don’t recommend eating raw root vegetables, maybe with the exception of carrots. So, I decided to modify and.. a ⭐ is born!

Celery root is an amazing low-carb root vegetable. It is packed with minerals. It is a wonderful potato substitute.

Ingredients:

1 head of celery root (about 700 g)

8 tsp whole grain mustard

4 tbsp yogurt

1/2 bunch fresh tarragon

100 g prosciutto

2-4 tbsp coconut oil for baking

salt & pepper, to taste

Process:

Wash the head of celery root. Cut it in half and then slice into wedges or fries of equal sizes. I recommend not making them too thin.

Preheat oven to 395 F. Prepare baking tray with 2-4 tbsp coconut oil.

Place celery root wedges onto tray and bake for 35 minutes.

After 35 minutes, toss the wedges to cover them with oil. Bake for another 5-10 minutes

Mix yogurt, mustard thoroughly.

Cut prosciutto into small pieces and mix into mustard yogurt mix.

Wash the tarragon and dice. Mix into sauce.

Mix thoroughly.

You can use sauce as a side, for dipping or serve the wedges drizzled in the sauce

I love this taste combination. It’s SO simple and low-carb. Makes a great side for a BBQ dish. 😄