Celery Root Cutlets and Tomato Salad
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(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
498
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 122.3 μg | (204 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 275 μg | (92 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,531 mg | (38 %) | ||
| Calcium | 235 mg | (24 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Celery root (á 500 grams)
- ½ lemon (juice)
- 100 grams breadcrumbs
- 1 Tbsp chopped parsley
- 2 Tbsps grated Parmesan
- 2 eggs
- 4 Tbsps Pastry flour
- 8 Tbsps vegetable oil
- salt
- freshly ground peppers
- 600 grams small Tomatoes
- 1 thick scallion
- 1 Tbsp White vinegar
- 2 Tbsps vegetable oil
Preparation steps
1.
Rinse the celery root and cook unpeeled in a pot of boiling salted water for about 50 minutes. Let cool in cold water and peel. Cut into 8 slices (about 1 cm, approximately 1/4-inch) thick.
2.
Place the flour in a shallow bowl or plate. Beat the eggs in another shallow bowl and combine the breadcrumbs, parsley and Parmesan in a third bowl.
3.
4.
Rinse the tomatoes and cut in half or quarters. Rinse and slice the scallions. In a bowl, whisk together the vinegar and oil and season with salt and pepper. Add the tomatoes and scallions and toss to combine.
5.
Serve the celery root cutlets with the tomato salad.
