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Celeriac Coleslaw

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.6537
Energy (kCal)396.2704
Carbohydrates (g)29.1919
Total fats (g)30.5165
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Use vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice on the cut side of the other half before storing it, or it will turn brown). | 2. Cut into thin slices, then cut into matchstick strips as thin as you can manage. | 3. Do the same with the apple, discarding the core. | 4. Mix together the mayonnaise, mustard, lemon juice and parsley. | 5. Then toss through the celeriac and apple. | 6. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celeriac 1/2 - - - -
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    granny smith apple 1 119.48 28.0366 0.9064 0.3914
    mayonnaise 5 tablespoons 270.75 0.0 0.2775 30.0
    dijon mustard 1 tablespoon - - - -
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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