Celery Root Salad with Dill and Cucumber Sorbet
Nutritional values
(Percentage of daily recommendation)
| Calorie | 68 cal. | (3 %) | ||
| Protein | 1.68 g | (2 %) | ||
| Fat | 1.12 g | (1 %) | ||
| Carbohydrates | 14.12 g | (9 %) | ||
| Sugar added | 5.75 g | (23 %) | ||
| Roughage | 1.58 g | (5 %) |
| Vitamin A | 60.16 mg | (7,520 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 0.73 mg | (6 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 16.99 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.94 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12.85 mg | (14 %) | ||
| Potassium | 352.92 mg | (9 %) | ||
| Calcium | 39.55 mg | (4 %) | ||
| Magnesium | 24.03 mg | (8 %) | ||
| Iron | 0.63 mg | (4 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 0.66 g | |||
| Cholesterol | 3.33 mg |
Ingredients
- Ingredients
- 2 small Cucumber (about 500 g)
- salt
- 3 Tbsps White vinegar
- 2 Tbsps honey
- 2 tsps Dill (finely chopped)
- 1 smaller Celery root
- 2 Tbsps Sour cream
- 1 Tbsp lemon juice
- salt
- peppers (freshly ground)
- White vinegar
- 18 Cherry tomatoes
- Dill (for garnish)
- Dandelion greens (for garnish)
Preparation steps
Set aside one quarter of the cucumbers. Rinse the remaining cucumber, halve lengthwise, remove the seeds, and then dice into small cubes. Sprinkle with salt, and set aside for 30 minutes.
Heat the vinegar with the honey in a saucepan, mix in the diced cucumber, and then puree completely. Mix in the dill.
Place the cucumber puree into a shallow metal pan, and place in the freezer. Stir well every 30 minutes. Repeat until the mixture is frozen and flaky (or use an ice cream machine).
Peel and julienne the celery root. Mix the sour cream with the lemon juice, and season with salt and pepper. Add in the julienned celery.
Cut the reserved cucumber into 18 rounded pieces.
Drizzle the cucumber with a little vinegar and season with salt.
Serve the celery root with halved cherry tomatoes, sprigs of dill, and the dandelion greens. Place 1 ball of the cucumber sorbet in the center. Serve immediately.
