Celery Puree with Lentils and Mushrooms
Celery Puree with Lentils and Mushrooms - Home cooking at its best!
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Nutrition Society (DGE) have given this recipe the logo "Recommended by IN FORM". This logo provides guidance to consumers for a balanced diet. Only healthy recipes that meet all the established criteria may carry this logo. Further information on the project "Tested IN FORM recipes" can be found here..
Lentils are true protein packages and provide us with lots of fiber. These are important for a longer feeling of satiety, help to eliminate toxins and feed our healthy intestinal bacteria. Celery stimulates digestion and promotes the production of digestive enzymes, thanks to the many bitter compounds found especially in the leafy greens.
Instead of mashed potatoes with lots of carbs, celery puree is a wonderful choice. Alternatively, you can also use rutabaga, parsley root, parsnip or pumpkin - depending on taste and carbohydrate requirements. Lentils are also good sources of vegetarian protein, making meat superfluous as a protein source in low-carb plant-based cuisine.
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.2 g | (47 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 61 μg | (102 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 1,230 mg | (31 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 sprigs thyme
- 9 ozs Beluga lentil
- ¼ tsp Cumin
- 22 ozs Celery root
- 6 ½ ozs milk (whole)
- salt
- Nutmeg
- 20 ozs mixed Mushrooms (e.g. porcini, chanterelles, portobello)
- 3 Tbsps butter
- peppers
- 1 ½ Tbsps lemon juice
- 2 ozs walnut kernels
- 2 leaves Sage
Kitchen utensils
Preparation steps
Wash thyme and cook with lentils and cumin in 14 ounces of boiling water for 20 minutes on low heat.
Meanwhile, peel, wash and dice celery. Place in a saucepan with milk, season with salt and freshly grated nutmeg, cover and cook over low heat for 15-20 minutes until tender.
Meanwhile, clean mushrooms and leave whole or cut smaller, depending on size. Melt 1 tablespoon of butter in a hot frying pan. Fry mushrooms in it for 2-3 minutes over medium heat until golden brown. Season with salt and pepper.
Drain celery, reserving the milk. Puree celery with remaining butter until creamy, adding milk as needed. Season the puree with salt, pepper and lemon juice.
Coarsely chop walnuts. Wash sage, shake dry and pluck leaves. Season lentils with salt and pepper. Arrange celery puree on plates, add lentils and mushrooms and serve sprinkled with walnuts and sage.
