Penne with Horseradish Sauce
Penne with Horseradish Sauce - Pretty clever: Creamy sauce with a hint of sharpness
Healthy, because
Even smarter
Nutritional values
Celery, shallots and apple provide a considerable amount of fiber, while the horseradish contains sulphur compounds (glucosinolates), which effectively slow down bacteria and stimulate detoxification.
Freshly-grated horseradish contains useful essential oils and aroma. In the warmer season, when the root is out of season, horseradish from the jar is a good substitute.
(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 | 179 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 5 stalks Celery (with leaves, 250 grams)
- salt
- 2 shallots
- 175 grams Pasta (eg penne/tube pasta)
- 1 tsp Cultured butter (5 grams)
- 150 milliliters Vegetable broth
- 1 pc fresh Horseradish (about 4 cm; or 2 teaspoons prepared horseradish from a jar)
- ½ lemon
- ½ Apple (about 100 grams)
- 50 grams Mascarpone
- peppers
Kitchen utensils
Preparation steps
Rinse celery, clean, remove strings if desired and cut into 1 cm (approximately 1/2-inch) thick slices. Set some celery leaves aside.
Bring a large pot of salted water to boil. Peel shallots and cut into very thin slices. Add the pasta to boiling salted water and cook until al dente according to package instructions.
Meanwhile, melt butter in a large frying pan with high sides. Add celery and shallots and sauté until soft over medium heat for 3 minutes.
Pour in broth, bring to a boil and cook for another 4 minutes.
Meanwhile, rinse, peel and finely grate the horseradish. Place in a bowl.
Squeeze the lemon half and measure 2 tablespoons juice. Pour over the horseradish.
Rinse apple half, peel, quarter, core and mix with the horseradish. Stir in the mascarpone and toss the mixture with the celery.
Season with salt, pepper and remaining lemon juice to taste. Strain the pasta and drain. Chop celery leaves, sprinkle over the sauce and serve with the pasta.
