Small Potato and Celery Root Cakes with Celery Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,022 mg | (26 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 150 grams Celery root
- 75 grams Quark
- 2 eggs
- 1 sprig thyme
- 50 grams Parmesan
- freshly ground peppers
- Nutmeg
- butter (for molds)
- For the salad
- ½ Celery root
- 2 stalks Celery
- 4 Tbsps olive oil
- 2 Tbsps dark balsamic vinegar
- 2 Tbsps roasted Sunflower seed
- also
- 4 sprigs thyme
Preparation steps
Rinse the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes. Drain and peel the potatoes and press through a potato ricer into a bowl. Let cool slightly.
Preheat the oven to 180°C (approximately 350°F) Peel and grate the celery root. Drain the quark in a colander and transfer to a bowl. Separate the eggs. Pluck off the thyme leaves and finely chop. Add the celery root, thyme leaves, drained quark, Parmesan cheese, and the egg yolks to the potatoes. In a separate bowl, beat the egg whites to stiff peaks and gently fold into the potato mixture. Season with salt, pepper and nutmeg. Brush ramekins with butter. Spoon the mixture into the ramekins and cover with aluminum foil. Bake on the middle rack of the oven until golden brown, about 35 minutes. For the salad: Meanwhile, peel the celery root and cut into fine strips. Rinse the celery and thinly slice. In a bowl, whisk together the oil and vinegar and season with salt and pepper. Add the celery root and celery and toss to coat. Arrange on plates and sprinkle with roasted sunflower seeds. Run a metal spatula around the edge of the ramekins and invert the potato mixture on top of the salad. Serve garnished with a sprig of thyme.
