Celery Root with Mustard, Apples and Walnuts
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 89.4 μg | (149 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 800 grams Celery root
- olive oil
- 2 Tbsps grainy Mustard
- salt
- 200 milliliters Vegetable broth
- 1 tart Apple
- 100 grams acid Whipped cream
- 2 Tbsps chopped Walnut
Preparation steps
1.
Peel and finely chop shallot. Peel celery root and cut into 4-5 cm (approximately 1 1/2-2 inch) long matchsticks. Sauté celery root and shallot briefly in hot oil until translucent. Stir in mustard, season with salt and add broth. Cover and cook until celery root is tender, about 8 minutes.
2.
Meanwhile, rinse, core and cut apple into slices. In a nonstick pan, fry apple slices in hot oil until golden-brown, 1-2 minutes per side.
3.
Remove celery root from heat and mix in sour cream. Season with salt and transfer to plates or bowls.
4.
Garnish with apple slices and serve sprinkled with walnuts.
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