Celery Stuffed with Spelt and Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 108.5 μg | (181 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,412 mg | (35 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 150 grams Spelt berries
- 275 milliliters Vegetable broth
- 2 medium sized Celery root
- 1 lemon (juice)
- Fat (for the pan)
- 2 Tomatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 100 grams freshly grated Gouda
- 2 Tbsps scallions
Preparation steps
Preheat oven to 200°C (approximately 400°F).
Bring broth to a boil and add spelt. Cover and cook over medium heat for 20 minutes. Set aside to cool.
Rinse celery, trim, peel and cut into about 5 cm (approximately 2 inch) thick slices. Boil water with lemon juice and cook celery pieces for about 8-10 minutes. Remove and allow to cool slightly. Use a sharp knife to carve a bowl shape, setting removed celery aside. In boiling water, blanch tomatoes for a few seconds. Peel, quarter, core and dice. Finely dice reserved celery, onion and garlic and fry in hot oil until onion is translucent. Stir in crème fraîche, diced tomatoes and spelt. Cook stew, stirring over high heat until liquid is almost completely evaporated. Season with salt and pepper and spoon into celery cups. Sprinkle each cup with cheese. Bake for about 20 minutes, until cheese is melted and light browned. To serve, garnish with chives.
