Fried Celery Root with Salad

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Fried Celery Root with Salad
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
406
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie406 cal.(19 %)
Protein10 g(10 %)
Fat29 g(25 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.4 mg(50 %)
Vitamin D1 μg(5 %)
Vitamin E4.4 mg(37 %)
Vitamin K167.6 μg(279 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate165 μg(55 %)
Pantothenic acid1.5 mg(25 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C51 mg(54 %)
Potassium937 mg(23 %)
Calcium156 mg(16 %)
Magnesium48 mg(16 %)
Iron2.2 mg(15 %)
Iodine9 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids9.5 g
Uric acid73 mg
Cholesterol135 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
1 large Celery root
2 eggs
3 Tbsps Pastry flour
6 Tbsps breadcrumbs
salt (and)
freshly ground peppers
2 bunches Arugula
4 ripe Tomatoes
6 Tbsps olive oil
3 Tbsps balsamic vinegar
clarified butter (for frying)
How healthy are the main ingredients?
Arugulaolive oileggsaltTomato

Preparation steps

1.

Peel the celery root and cut into 1 cm (approximately 1/2 inch) thick slices. Blanch the discs in boiling salted water, rinse with cold water and drain. Pat the celery root slices dry with paper towels and season with salt and pepper. Distribute flour and bread crumbs on separate plates. Beat the eggs in a deep dish. Coat the celery root slices first in flour, then in eggs and then in the breadcrumbs.

2.

Fry the celery root slices in a pan with hot clarified butter on both sides. Rinse the arugula and remove the stems. Rinse the tomatoes, cut in half, remove the stems and cut into segments. For the salad dressing, mix the vinegar and oil and season with salt and pepper. Toss the salad with the dressing, arrange on plates and serve topped with the fried celery root slices.

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