Breaded Cheese and Spinach Sandwiches with Celery Root Puree, Mache and Beet Dip

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Breaded Cheese and Spinach Sandwiches with Celery Root Puree, Mache and Beet Dip
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
596
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie596 cal.(28 %)
Protein29 g(30 %)
Fat25 g(22 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage12.3 g(41 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.5 mg(38 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.9 mg(66 %)
Vitamin B₆0.7 mg(50 %)
Folate273 μg(91 %)
Pantothenic acid2 mg(33 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C58 mg(61 %)
Potassium1,423 mg(36 %)
Calcium467 mg(47 %)
Magnesium123 mg(41 %)
Iron5.7 mg(38 %)
Iodine42 μg(21 %)
Zinc4.3 mg(54 %)
Saturated fatty acids9.9 g
Uric acid122 mg
Cholesterol90 mg

Ingredients

for
4
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
How healthy are the main ingredients?
potatocream cheeseSpinachSour creamWalnutsalt

Preparation steps

1.

Peel the celery root and potatoes, rinse, cut into chunks and cook until tender in salted boiling water.

2.

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.

3.

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.

4.

Rinse the mache and shake dry.

5.

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.

6.

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.