Stuffed Celery and Cheese Schnitzel with Nut Breading
Stuffed celery and cheese schnitzel with nut breading - Spicy veggie classic. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The high potassium content of sweet potato helps to stabilize blood pressure, thus helping protect the heart.
You can also use other types of cheese, such as Gruyere or Parmesan, to fill these veggie schnitzels.
(Percentage of daily recommendation)
| Calorie | 808 cal. | (38 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.9 g | (66 %) |
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 15.8 mg | (132 %) | ||
| Vitamin K | 102.9 μg | (172 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 1,981 mg | (50 %) | ||
| Calcium | 580 mg | (58 %) | ||
| Magnesium | 159 mg | (53 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 28 ozs Celery root
- ½ lemon
- salt
- 28 ozs Sweet potato
- 7 ozs Gouda
- ½ bunch parsley
- peppers
- 5 Tbsps ground almonds
- 3 ozs chopped Shelled peanut
- 5 Tbsps whole grain breadcrumbs
- 2 Tbsps Whole wheat flour
- 2 eggs
- 3 Tbsps olive oil
- 2 Tbsps butter
- 7 ozs milk
- Nutmeg
Preparation steps
Clean, peel and wash the celery and cut into slices about 3/4" thick. Squeeze the lemon half. Pour the juice with the celery slices into boiling salted water for about 10 minutes and cook over medium heat. Then drain and pat dry.
In the meantime, peel, wash and dice the sweet potatoes and cook them in a pot with water for about 15 minutes.
Cut the cheese into slices. Use a knife to cut pockets into the celery slices and fill them with cheese to make the schnitzel.
Wash parsley, shake dry, and chop. Mix together with some salt, pepper, almonds, peanuts, and whole wheat crumbs on a plate. Put whole wheat flour on another plate and whisk eggs in a 3rd plate or shallow bowl. Turn the schnitzel first in flour, then in the egg, and then in the nut mixture. Heat oil in a pan. Fry the celery schnitzels on both sides for about 5 minutes until golden brown.
Drain sweet potatoes, press through a potato press, add butter in pieces and stir in milk. Season to taste with salt, pepper and 1 pinch of freshly grated nutmeg. Arrange celery schnitzel on sweet potato puree and serve sprinkled with remaining peanuts.
