Sesame-Crusted Celery Slices with Chestnut Cream

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Sesame-Crusted Celery Slices with Chestnut Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
781
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie781 kcal(37 %)
Protein11.09 g(11 %)
Fat46.65 g(40 %)
Carbohydrates84.51 g(56 %)
Sugar added4.25 g(17 %)
Roughage15.64 g(52 %)
Vitamin A57.78 mg(7,223 %)
Vitamin D0.09 μg(0 %)
Vitamin E3.7 mg(31 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.32 mg(29 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.73 mg(52 %)
Folate91.61 μg(31 %)
Pantothenic acid1.21 mg(20 %)
Biotin1.96 μg(4 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C66.24 mg(70 %)
Potassium1,118.58 mg(28 %)
Calcium167.52 mg(17 %)
Magnesium72.47 mg(24 %)
Iron21.83 mg(146 %)
Iodine2.4 μg(1 %)
Zinc1.2 mg(15 %)
Saturated fatty acids11.72 g
Cholesterol29.15 mg
Author of this recipe:

Ingredients

for
4
Ingredients
600 grams
Celery root (2 pieces)
freshly ground Pepper
4 tablespoons
4 tablespoons
100 grams
6 tablespoons
500 grams
blanched Chestnuts (box, refrigerated)
½
2 tablespoons
finely chopped, mixed Fresh herbs
2 tablespoons

Preparation steps

1.

Peel celery and cut into 1.5 cm (approximately 5/8 inch) thick slices. Cook in plenty of boiling salted water for about 5 minutes. Lift out, drain and let cool slightly.

2.

Whisk together creme fraiche with cream, season with salt and pepper and spread on a plate. Sesame seeds go on another plate. Coat celery slices in the cream fraiche, then in sesame seeds.

3.

Cook celery slices in hot oil in a large pan in portions until golden brown, about 4 minutes on each side. Keep finished slices warm in the oven at 70°C, approximately 160°F.

4.

Boil chestnuts together with the broth in a pot. Set 8 chestnuts aside and puree the rest with a hand blender. Stir in herbs and season with salt, pepper and apple juice. Bring to a boil again, possibly adding some water, until a thick creamy sauce arises. Arrange the fried celery slices along with the chestnut cream and garnish with chestnuts.