Celery rice with vegetables and coconut

Instructions

1. Preheat oven to 190 °c, standard, no-fun baking.
2. Wash the celery root well by putting it in a deep bowl full fill water for 10 minutes and then wash it under running water with a brush.
3. Remove the uneven and coarse parts from both ends and divide the root by cutting crosswise into 2 equal parts. Dry with a kitchen paper and immediately pour the root with the lemon juice so as not to darken.
4. Sprinkle on top the garlic and 1 tsp sunflower oil, and wrap each root in aluminum foil, place them in a baking tray and bake in the oven for 1 1/2 hours or until soften inside.
5. During this time, put 2 tbs. sunflower oil in a deep-frying pan, add the onion and chopped carrots. Cook on low heat until the vegetables soften, about 5-7 minutes. Add the coconut milk and peas, salt and black pepper. Add the lemon zest and cook for 3 minutes. Set aside.
6. Take the celery off the oven. Remove the foil. Let it cool to the point that you can touch the root without burning your hands. With a fork, scrape the inside of the root and transfer it to the pan with the vegetables. Shape the baskets of celery using a spoon to scrape the walls of the "beautiful bowls" evenly. Put them in a service plate.
7. Add the grated Parmesan cheese to pan and stir to mix. Add 2-3 spoons olive oil. Adjust the taste if necessary, with salt or lime juice.
8. Fill both celery bowls and top finish with a little more grated Parmesan.
9. Keep the remaining filling in the fridge for your Lunchbox the next day.

• Servings : 2
• Ready in : 120 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, beef, Christmas Recipes, From dinner-to lunchbox, Left overs-great overs, recipes for winter, Vegetables and site dishes
• Ingredient : Carrots, Celery stalk, Coconut milk, Garlic, Ground black pepper, Lemon juice, Lemon zest, Olive oil, Onion, Parmesan cheese, Peas, Salt, Sunflower oil