Breaded Cheese and Spinach Sandwiches with Celery Root Puree, Mache and Beet Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.2 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 467 mg | (47 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 90 mg |
Ingredients
- Ingredients
- 1 pc Celery root (300 grams) (approximately 11 ounces)
- 300 grams potatoes
- salt
- 1 bunch scallions
- 100 grams fresh baby Spinach
- 1 egg
- 30 grams ground Walnut
- 70 grams breadcrumbs
- 100 grams Cheddar cheese
- peppers
- 8 slices Whole Grain Toast
- 1 Tbsp Canola oil
- 150 grams lamb's lettuce
- 100 grams cooked Beets
- 40 grams Sour cream
- 250 grams cream cheese (0.1% fat)
- 100 grams Yogurt (low-fat)
- 1 splash lemon juice
- 180 milliliters
- 1 tsp Cultured butter
- Nutmeg
- 4 Tbsps balsamic vinegar
Preparation steps
Peel the celery root and potatoes, rinse, cut into chunks and cook until tender in salted boiling water.
Meanwhile, rinse the scallions, trim and cut into thin rings. Rinse the spinach, shake dry and chop. Whisk the egg. Mix the walnuts and breadcrumbs.
Grate the cheese. Mix the cheese, spring onions and spinach together and season with pepper. Spread over half of the slices of toast then sandwich together with remaining toast. Coat in the beaten egg then the breadcrumb mixture. Heat oil in a frying pan and toast the sandwiches until golden brown. Remove from pan and drain on paper towels.
Rinse the mache and shake dry.
For the dip, cut the beets into small cubes. Combine with the sour cream, cream cheese and yogurt and season with salt, pepper and lemon juice.
Drain the potatoes and celery root and let the steam evaporate. Press through a potato ricer and mash with the milk and butter until smooth. Season with salt, pepper and freshly grated nutmeg, transfer to plates and top with the sandwiches. Garnish with mache, drizzle with balsamic vinegar and serve with the beet dip.
