Spicy Zucchini-Tomato Relish on Celery Root
In the Middle Ages, celery had its place in the pharmacy as a diuretic. Rightly so, experts say, and still praise the beneficial effect of the tubers as a blood cleansing and draining agent of the gentle and delicious kind.
The rumor that celery is good for the libido is persistent. You think it's true? To date, no one has been able to prove it - but no one has been able to refute it! What is certain, however, is that the essential oils, minerals and vitamins have health benefits in any case.
(Percentage of daily recommendation)
| Calorie | 90 cal. | (4 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 122.8 μg | (205 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 1 Celery root (about 500 grams)
- 125 milliliters Vegetable broth
- 1 small Zucchini (about 200 grams)
- 1 onion (about 50 grams)
- 1 garlic clove
- 1 red chili pepper
- 2 sun-dried Tomatoes (without oil)
- 4 green Olives (pitted)
- salt
- peppers
- 2 tsps White vinegar
- 1 tsp olive oil
Preparation steps
Peel the celery root and cut into 4 equal slices.
Bring broth and celery root slices to a boil in a large pot, then cover and cook over medium heat for 10 minutes.
Meanwhile, rinse zucchini, wipe dry and cut into 5 mm (approximately 1/4-inch) cubes.
Peel onion and garlic and chop finely.
Rinse the chile pepper, halve lengthwise, remove seeds and chop flesh finely.
Cut sun-dried tomatoes into thin strips.
Remove celery root slices from the broth with a slotted spoon and divide beween 2 large plates. Keep warm.
Stir onion, chile pepper, garlic and tomatoes into the broth. Cover and cook over medium heat until vegetables are tender, 8-10 minutes.
Cut olives into rings and stir into the broth along with the zucchini. Cook until zucchini is tender, 2-3 minutes. Season broth with salt, pepper, and vinegar and add more oil to taste. Serve the relish on the celery root slices.