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Root Veg and Nut Cups

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Root Veg and Nut Cups
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
613
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie613 kcal(29 %)
Protein21.35 g(22 %)
Fat46.92 g(40 %)
Carbohydrates31.85 g(21 %)
Sugar added0 g(0 %)
Roughage3.28 g(11 %)
Vitamin A208.94 mg(26,118 %)
Vitamin D0.38 μg(2 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.21 mg(18 %)
Vitamin B₆0.13 mg(9 %)
Folate12.43 μg(4 %)
Pantothenic acid0.42 mg(7 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.68 μg(23 %)
Vitamin C5.28 mg(6 %)
Potassium281.69 mg(7 %)
Calcium657 mg(66 %)
Magnesium32.69 mg(11 %)
Iron2.25 mg(15 %)
Iodine1.12 μg(1 %)
Zinc1.44 mg(18 %)
Saturated fatty acids17.87 g
Cholesterol76.62 mg
Author of this recipe:

Ingredients

for
4
For the salad
1 cup
Celeriac (peeled and finely chopped)
1
Apple (peeled and finely chopped)
2 tablespoons
natural Yogurt
2 tablespoons
salad cream
Plus
2 tablespoons
salted Cashews
1 ½ cups
Cheese (e. g. Gouda, Emmental; diced)
2 slices
Whole-grain rye bread (crumbled)
1 stick
Celery (diced, green set aside)
1 cup
Gorgonzola (chopped)
2 tablespoons
8
peeled Walnut

Preparation steps

1.
Mix together the celeriac, apple, yogurt, salad cream and a dash of lemon juice and season with salt, ground black pepper and a pinch of sugar.
2.
Dry roast the cashew nuts, then remove from the pan, leave to cool slightly and chop. Arrange the apple-celeriac mixture in glasses and add the cheese, bread, celery, cashew nuts and the gorgonzola.
3.
Drizzle with a little oil and serve garnished with the walnuts and the celery green.