Sesame-Crusted Celery Slices with Chestnut Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 11.09 g | (11 %) | ||
| Fat | 46.65 g | (40 %) | ||
| Carbohydrates | 84.51 g | (56 %) | ||
| Sugar added | 4.25 g | (17 %) | ||
| Roughage | 15.64 g | (52 %) |
| Vitamin A | 57.78 mg | (7,223 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin B₁ | 0.38 mg | (38 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 91.61 μg | (31 %) | ||
| Pantothenic acid | 1.21 mg | (20 %) | ||
| Biotin | 1.96 μg | (4 %) | ||
| Vitamin B₁₂ | 0.03 μg | (1 %) | ||
| Vitamin C | 66.24 mg | (70 %) | ||
| Potassium | 1,118.58 mg | (28 %) | ||
| Calcium | 167.52 mg | (17 %) | ||
| Magnesium | 72.47 mg | (24 %) | ||
| Iron | 21.83 mg | (146 %) | ||
| Iodine | 2.4 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.72 g | |||
| Cholesterol | 29.15 mg |
Ingredients
- Ingredients
- 600 grams Celery root (2 pieces)
- salt
- freshly ground peppers
- 4 Tbsps Crème fraiche
- 4 Tbsps Whipped cream
- 100 grams Sesame seeds
- 6 Tbsps vegetable oil
- 500 grams blanched Chestnuts (box, refrigerated)
- ½ Vegetable broth
- 2 Tbsps finely chopped, mixed Fresh herbs
- 2 Tbsps Apple syrup
Preparation steps
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.
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.
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.
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.
