Celery Root, Persimmon, and Swiss Chard "Stuffing" recipes

Celery Root, Persimmon, and Swiss Chard "Stuffing" recipes
19 Ingredients
  • 2 1/2 pounds celery root (about 2), trimmed, peeled, and cut into 1-inch pieces
  • 1/4 cup vegetable oil
  • ground black pepper
  • coarse salt
  • 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
  • thyme
  • sage
Nutrition
512
26% daily value
12 servings
                                       
                                           
     

Fat

37% 24

Saturated

19% 4

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 4

Carbs

21% 63

Carbs (net)

- 56

Fiber

29% 7

Sugars

- 12

Sugars, added

- 0

Protein

33% 17

Cholesterol

27% 80

Sodium

33% 798

Calcium

20% 195

Magnesium

41% 164

Potassium

28% 974

Iron

41% 7

Zinc

14% 2

Phosphorus

48% 339

Vitamin A

42% 380

Vitamin C

85% 51

Thiamin (B1)

44% 1

Riboflavin (B2)

39% 1

Niacin (B3)

26% 5

Vitamin B6

22% 0

Folate equivalent (total)

44% 175

Folate (food)

- 89

Folic acid

- 51

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

36% 7

Vitamin K

1210% 968
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