Pasta Sauce with Celery, Horseradish
Pasta Sauce with Celery, Horseradish - Tangy, spicy topping for pasta
Healthy, because
Even smarter
Nutritional values
With celery, shallots and apples, this dish contains a lot of fiber. The sulphur substances (glucosinolates) contained in horseradish effectively slow down bacteria and stimulate the detoxification metabolism.
This sauce not only goes well with pasta, but also tastes great with jacket potatoes or homemade mashed potatoes.
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 628 mg | (16 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 5 stalks Celery (with leaves, about 250 grams)
- 2 shallots
- 1 tsp Cultured butter (about 5 grams)
- 150 milliliters Vegetable broth
- 1 pc fresh Horseradish (about 4 cm; or 2 teaspoons prepared horseradish)
- ½ lemon
- ½ Apple (about 100 grams)
- 50 grams Mascarpone
- salt
- peppers
- For serving
- 175 grams Pasta (such as penne or other short tube shapes)
Kitchen utensils
Preparation steps
Rinse celery, pat dry and remove any strings. Cut into 1 cm (approximately 1/2-inch) thick slices. Set celery leaves aside.
Peel shallots and cut into very thin slices.
Heat butter in a large, high-sided skillet. Sauté celery and shallots until soft, about 3 minutes.
Pour in broth, bring to a boil and cook for another 4 minutes.
Meanwhile, peel and finely grate the fresh horseradish into a bowl (or place prepared horseradish in bowl).
Squeeze lemon half and measure 2 tablespoons juice. Add to horseradish in the bowl.
Peel apple half, cut into wedges and remove seeds. Grate intto the horseradish. Stir in the mascarpone and stir the mixture with the celery.
Season the sauce with salt, pepper and remaining lemon juice. Chop celery leaves coarsely, sprinkle on the sauce and serve with pasta.
