Truffled Celery Root Puree
Truffled Celery Root Puree - Creamy, buttery flavors make for a luxuriously healthy meal
Healthy, because
Even smarter
Nutritional values
Tuna is particularly rich in omega-3 fatty acids, which are essential as a component of body cells and for the formation of hormones. The fish also provides a good supply of vitamin D, which plays an important role in bone formation.
A dash of truffle oil and the very special salt make the difference between normal and luxurious: fleur de sel, the "flower of salt", is considered to be the best salt in the world for its special aroma.
(Percentage of daily recommendation)
| Calorie | 102 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 200 mg | (5 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 Celery root
- salt
- 6 ozs Tuna
- 2 Tbsps Shelled pistachio
- ¼ cup Soy creamer (or whipped cream)
- 1 Tbsp olive oil
- 1 tsp Truffle oil
- peppers
- ½ bunch Chives
- a little Fleur de sel
Kitchen utensils
Preparation steps
Peel, trim, and cut the celery root into approximately 3/4-inch squares. Add celery root and cover with water up to half the depth of the vegetables. Add a pinch of salt, cover and bring to a boil. Reduce heat and cook for 20 minutes over medium heat.
Meanwhile, rinse the tuna fillets and pat dry. Cut into fine dice.
Grind or crush pistachios finely.
Drain cooked celery root in a sieve, then transfer back into pot on the stove and allow moisture to evaporate.
Puree celery root with an immersion blender or in a food processor.
Mix in soy creamer, olive oil and truffle oil and season with salt and pepper.
Rinse chives and shake dry. Chop finely.
Distribute the slightly cooled puree on small plates.
Spread cubes of tuna over the puree. Serve sprinkled with crushed pistachios, chives and the fleur de sel.
