Celery Escalope with Red Pepper Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,568 cal. | (75 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 265 g | (177 %) | ||
| Sugar added | 225 g | (900 %) | ||
| Roughage | 29.9 g | (100 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 218.2 μg | (364 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 458 μg | (153 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 2,632 mg | (66 %) | ||
| Calcium | 594 mg | (59 %) | ||
| Magnesium | 239 mg | (80 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 255 g |
Ingredients
- For the Red Pepper Jelly
- 500 grams sour Apple
- ½ lemon (zest)
- 900 grams sugar
- 0.13 l apple cider vinegar
- 75 grams Red chili peppers (Finely chopped and deseeded)
- 75 grams Green chili peppers (Finely chopped and deseeded)
- 50 grams onions
- For the celeriac
- 4 fresh Celery root (250 g)
- 1 lemon
- For the breading
- 1 Tbsp Pastry flour
- 1 egg
- 160 grams Sesame seeds
- For frying
- 80 grams butter
- 2 Tbsps vegetable oil
Preparation steps
For the Pepper Jelly: Rinse and quarter the apples. Combine the apples with the lemon zest, 1/3 of the sugar and a 1/4 litre (approximately 1 cup) of water in a saucepan, and bring to a boil. Reduce the heat, cover and allow to simmer for 45 minutes. Strain the mixture through a cheesecloth-lined sieve. Do not press the apples or the juices will be cloudy. In a saucepan, boil the vinegar with the chillies, diced onion and remaining sugar while continuously stirring. Pour in the strained apple juice and return to a boil. Reduce the heat and simmer the mixture uncovered for 5-10 minutes until the mixture is very thick. To test whether the jelly is done, put a teaspoon of the mixture on a plate. If it gels, the mixture is safe to remove from the heat. Divide the jelly between jars and seal to close. To preserve the jelly for longer, you will need to process the jars according to the manufacturer's instructions, or visit http://nchfp.uga.edu/.
For the celeriac: Rinse, peel and cut the celeriac into 1-1.5 cm (approximately 1/2 inch) thick slices. Squeeze lemon juice on the celeriac. Cook the celeriac and the lemon half in a pot of boiling, salted water until fork tender, about 8-10 minutes. Remove, drain and pat dry with a papertowel. Coat the celery slices in the flour, followed by the egg and then the sesame seeds. Heat the butter and oil in a large skillet over moderate heat and fry the celery on each side until golden brown, about 3 minutes. Serve immediately with the red pepper jelly.
