Baked Celery
Healthy, because
Even smarter
Nutritional values
Celery is a true superfood: it is said to have blood cleansing and draining effects. The essential oils contained, such as apiin, are antimicrobial, i.e. they prevent the proliferation of bacteria and other microorganisms. In addition, bitter substances contained in apiin stimulate digestion by activating enzymes and digestive juices in the liver, bile and pancreas. This vegetable is best suited for low-carb fans. With only 2 grams of carbohydrates and 0.2 grams of fat per 100 grams of vegetables, it is ideal for losing weight.
Those who find the traditional celery too spicy can choose the less aromatic variety of "pale celery":
the pine nuts can be replaced by other nuts, such as walnuts.
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 73.1 μg | (122 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,045 mg | (26 %) | ||
| Calcium | 428 mg | (43 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 1 kilogram Celery
- salt
- vegetable oil (for the pans)
- 1 handful mixed Fresh herbs (such as thyme, oregano, mint, basil)
- 150 milliliters dry white wine
- 1 lemon (juice)
- salt
- freshly ground peppers
- 150 grams Blue cheese
- 4 Tbsps Pine nuts
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Grease four square ramekins with oil.
Rinse the celery and remove the leaves. Cut the bars into pieces (about the width of the ramekins). Blanch in boiling salt water for about 5 minutes. Rinse in cold water and drain. Layer the celery pieces in the ramekins.
Rinse the herbs, shake dry. Finely chop the herbs and celery leaves. Mix in the wine, lemon juice and season with salt and pepper. Pour over the celery. Crumble the cheese and sprinkle on top. Bake for 10-15 minutes.
Roast the pine nuts in a dry pan and remove from the heat. Serve the celery sprinkled with pine nuts.
