Celery Root Chips with Carrots

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Celery Root Chips with Carrots
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 cal.(19 %)
Protein12 g(12 %)
Fat22 g(19 %)
Carbohydrates37 g(25 %)
Sugar added2 g(8 %)
Roughage12.6 g(42 %)
Vitamin A3.5 mg(438 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.8 mg(23 %)
Vitamin K98.8 μg(165 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5 mg(42 %)
Vitamin B₆0.7 mg(50 %)
Folate161 μg(54 %)
Pantothenic acid1.8 mg(30 %)
Biotin19 μg(42 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C22 mg(23 %)
Potassium1,372 mg(34 %)
Calcium225 mg(23 %)
Magnesium54 mg(18 %)
Iron2.2 mg(15 %)
Iodine20 μg(10 %)
Zinc2.1 mg(26 %)
Saturated fatty acids12.9 g
Uric acid89 mg
Cholesterol158 mg
Complete sugar19 g

Ingredients

for
4
For the chips
1 Celery root
salt
2 eggs
3 Tbsps Pastry flour
50 grams breadcrumbs
3 Tbsps grated Parmesan
salt
peppers
clarified butter (for cooking)
For the carrots
800 grams carrots
2 shallots
2 Tbsps butter
1 tsp sugar
salt
100 milliliters Vegetable broth
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
carrotParmesansugarparsleysaltegg

Preparation steps

1.

For the chips, peel celery root and cut into 1 cm (approxiately 1/2 inch) thick slices. Blanch in salted water for 1-2 minutes and rinse with cold water. Dry celery root slices with a paper towel and season with salt and pepper. Place flour on a plate. Mix breadcrumbs with Parmesan and place on another plate. Beat eggs in a deep bowl. Dip celery root slices first in flour, then in eggs and then in the Parmesan breadcrumbs. Cook celery root slices in hot butter for 2-3 minutes on each side until golden brown.

2.

For the carrots, peel carrots and cut into slices. Peel shallots and chop. Saute carrots in butter for 1-2 minutes. Season with sugar and salt and pour in broth. Cover and simmer for about 4 minutes. Remove cover and let liquid reduce. Add parsley and season again with salt. Serve with celery root chips.