Celery Root Salad with Oranges and Raisins
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
192
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 192 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 66.4 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Tbsps raisins
- 6 Tbsps Apple juice
- 600 grams Celery root
- salt
- 2 organic Oranges
- ½ tsp liquid honey
- 3 Tbsps olive oil
- freshly ground peppers
Preparation steps
1.
Soak raisins in apple juice.
2.
Peel celery root, rinse and grate coarsely. Blanch briefly in boiling salted water, drain, rinse in cold water and drain well. Peel the oranges thoroughly, taking care to remove the white skin. Cut segments out of separating membranes. Cut segments into bite-sized pieces. Collect the orang juice and squeeze remaining juice out of the membranes.
3.
Mix 3 tablespoons orange juice with the honey and oil and season with salt and pepper. Mix the celery root with oranges, drained raisins and vinaigrette, season again with salt and pepper and let stand briefly before serving. Serve in salad bowls.
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