Scallops with Celery Root Puree and Radish Salad

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Scallops with Celery Root Puree and Radish Salad
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
341
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie341 cal.(16 %)
Protein25 g(26 %)
Fat19 g(16 %)
Carbohydrates17 g(11 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D10.1 μg(51 %)
Vitamin E8 mg(67 %)
Vitamin K52.4 μg(87 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.4 mg(78 %)
Vitamin B₆0.5 mg(36 %)
Folate153 μg(51 %)
Pantothenic acid1.6 mg(27 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂4 μg(133 %)
Vitamin C41 mg(43 %)
Potassium1,600 mg(40 %)
Calcium246 mg(25 %)
Magnesium139 mg(46 %)
Iron16.4 mg(109 %)
Iodine251 μg(126 %)
Zinc4.8 mg(60 %)
Saturated fatty acids5.7 g
Uric acid715 mg
Cholesterol317 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
1 Celery root
salt
200 milliliters Vegetable broth
2 Tbsps butter
Nutmeg
400 grams Daikon radish (Red and white)
4 Tbsps vegetable oil
lemon juice
16 Scallop (ready to cook)
freshly ground peppers
How healthy are the main ingredients?
saltNutmeg

Preparation steps

1.

Peel and dice celery root. In a saucepan, combine celery root with broth and a little salt. Cook until softened, about 15 minutes. Mash lightly with a potato masher, adding a little broth if necessary. If puree is too thin, simmer until slightly thickened. Stir in butter and season with salt and nutmeg.

2.

Peel and thinly slice radishes. Sprinkle with salt and let stand until salt draws out wat