Sole arrabbiata with celery root mash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sole arrabbiata with celery root mash

Sole arrabbiata with celery root mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories

2 Servings, 400 Calories/Serving

30–45 Minutes

Arrabbiata means “angry” in Italian, but there’s nothing unfriendly about this warming, heart-healthy, and paleo main course.

The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic celery root (about 1¼ pounds)
  • 1 organic yellow onion
  • 1 tablespoon nutritional yeast
  • 1 organic red or other bell pepper
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 3 sprigs organic fresh oregano
  • 1 teaspoon red chile flakes (optional)
  • Sunbasket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
Make It Leaner
Use half the oil in Steps 1 and 3 to shave off about 60 calories and 7 grams of fat per serving.
Ingredient IQ
A favorite way to add heat to most any dish, chile flakes tend to contain every part of the dried chile: skin, seeds, and ribs (the hottest part because they hold the most capsaicin). Red chile flakes are most often made from crushed dried cayenne chiles, though you can sometimes find them made from ancho and arbol chiles as well. Heat and color can vary widely depending on the brand.

Nutrition per serving

Calories 400, Total Fat 18g (23% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 560mg (24% DV), Total Carb. 49g (18% DV), Fiber 11g (39% DV), Total Sugars 14g (Incl. 0g Added Sugars, 0% DV), Protein 14g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep and cook the celery root

  • Place the celery root on its rounded side; using a sharp knife, trim the ends. Stand it upright on a cut end and cut away the peel in strips, following the contours of the root. Cut lengthwise into quarters, then cut crosswise into ¼-inch-thick slices.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In a medium [large] sauce pot over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Add the celery root and onion, season with salt, if desired, and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add 1 cup [2 cups] water and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are tender, 12 to 15 minutes. Remove from the heat and stir in the nutritional yeast. Using the back of a spoon or a masher, coarsely mash the celery root. Season with salt, if desired, and pepper. Cover to keep warm.
While the celery root and onion simmer, prepare the arrabbiata and fish.

2

Prep the arrabbiata ingredients

Prep and cook instructions are identical for both fish options.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
  • Cut the fish crosswise into 2-inch-wide strips and season lightly with salt, if desired, and pepper.
  • Strip the oregano leaves from the stems and coarsely chop enough to measure ½ teaspoon [1 tsp]. Save any remaining oregano for another use.

3

Cook the arrabbiata

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the bell pepper, season with salt, if desired, and pepper, and cook, stirring occasionally, until the bell pepper is just softened, 3 to 4 minutes. Stir in as many chile flakes as you like and cook until fragrant, about 30 seconds.
Add the fish, marinara, oregano, and ¾ cup [1¼ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the fish is opaque and flaky and the sauce is thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.

Serve

Spoon the celery root mash into individual bowls. Top with the fish and half the arrabbiata and serve the remaining arrabbiata on the side.
Kids Can!
  • Measure the onion.
  • Measure the water for the celery root and arrabbiata.
  • Strip the oregano leaves.
  • Measure the oregano.

The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.

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