Stuffed Baked Celery with Fruit Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
199
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 5.06 g | (5 %) | ||
| Fat | 7.72 g | (7 %) | ||
| Carbohydrates | 30.65 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.04 g | (23 %) |
more nutritional values
| Vitamin A | 145.42 mg | (18,178 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 1.56 mg | (13 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.93 mg | (16 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 78.76 μg | (26 %) | ||
| Pantothenic acid | 0.75 mg | (13 %) | ||
| Biotin | 3.08 μg | (7 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 40.09 mg | (42 %) | ||
| Potassium | 758.64 mg | (19 %) | ||
| Calcium | 136.39 mg | (14 %) | ||
| Magnesium | 51.1 mg | (17 %) | ||
| Iron | 3.51 mg | (23 %) | ||
| Iodine | 8.16 μg | (4 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Cholesterol | 5.12 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 large Celery ribs - cleaned, cut into 5 cm (approximately 2 inch) long pieces
- 150 grams Celery root (peeled, finely diced)
- 1 Red Bell pepper (finely diced)
- 1 stalk Leeks (only the white, finely diced)
- 400 milliliters Vegetable broth
- 100 milliliters milk
- 1 Apple (peeled, cored and finely diced)
- 1 onion (peeled, finely chopped)
- ½ Banana (cut in slices)
- 1 butter
- 1 Tbsp Curry
- salt
- freshly ground peppers
- 1 generous pinch Chili powder
- 1 Tbsp Mango chutney
- 1 Tbsp dry roasted Sesame seeds
- 1 Tbsp Shredded coconut
- 3 Tbsps Coconut milk
Preparation steps
1.
Sauté the apple, onion, sliced banana and desiccated coconut in butter briefly. Stir in the coconut milk, curry powder, mango chutney and about 250 ml (approximately 1 cup) of vegetable broth. Season with salt, pepper and chili powder, cover and simmer for about 15 minutes.
2.
Simmer the diced celery root in the milk and 150 ml (approximately 2/3 cup) of broth until softened. Purée with an immersion blender until smooth. Stir in the diced bell pepper, leeks and sesame seeds.
3.
Preheat the oven to 180°C (approximately 350°F). Place the celery pieces onto a greased baking sheet and fill with the celery root puree. Bake for 20 minutes.
4.
Arrange the stuffed celery pieces on a large serving platter and serve with the fruit sauce.
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