Celery Root, Persimmon, and Swiss Chard "Stuffing"

Celery Root, Persimmon, and Swiss Chard "Stuffing"
16 Ingredients
  • 2 1/2 pounds celery root (about 2), trimmed, peeled, and cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • Coarse salt and freshly ground black pepper
  • 2 (1-pound) baguettes, cut into 1-inch cubes
  • 1/2 cup extra-virgin olive oil, plus more for pan
  • 2 large bunches swiss chard, rinsed, tough stems removed
  • 2 cloves garlic, peeled and sliced
  • Large pinch crushed red-pepper flakes
  • 1 tablespoon unsalted butter
  • 1 3/4 cups mushroom stock, plus more for swiss chard, as needed
  • 5 large eggs
  • 2 fuyu persimmons, peeled and cut into 1 1/2-inch pieces, plus slices, for serving
  • 3/4 cup golden raisins
  • 3/4 cup whole blanched almonds, toasted and chopped
  • 1/2 cup chopped fresh flat-leaf parsley
  • Fresh herbs, such as rosemary, sage, and thyme, for serving
Nutrition
610
31% daily value
10 servings
                                       
                                            balanced, high-​fiber
     

Fat

44% 29

Saturated

22% 4

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 5

Carbs

25% 74

Carbs (net)

- 66

Fiber

32% 8

Sugars

- 14

Sugars, added

- 0

Protein

39% 20

Cholesterol

32% 96

Sodium

40% 955

Calcium

21% 213

Magnesium

45% 188

Potassium

24% 1123

Iron

44% 8

Zinc

23% 2

Phosphorus

57% 400

Vitamin A

48% 430

Vitamin C

55% 50

Thiamin (B1)

65% 1

Riboflavin (B2)

60% 1

Niacin (B3)

39% 6

Vitamin B6

39% 1

Folate equivalent (total)

51% 202

Folate (food)

- 99

Folic acid

- 61

Vitamin B12

9% 0

Vitamin D

3% 1

Vitamin E

57% 9

Vitamin K

915% 1098
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