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Celeriac With Butter and Lemon - Céleri - Rave Saute

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1923
Energy (kCal)576.5068
Carbohydrates (g)17.5503
Total fats (g)54.5498
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the celeriac and cut into 1 inch thick slices. Cut each slice into 8 or 10 pieces (batons) and drop into a panful of fast-boiling, salted water. | 2. Blanch for 3 minutes only, drain and pat dry in a cloth. | 3. Heat the butter and oil in a large iron frying pan over medium heat and, when the butter froths, arrange the celeriac pieces in the bottom in one layer. | 4. Season, increase the heat slightly and saute until golden brown, turning the pieces with a spatula and shaking the pan to prevent sticking. | 5. When ready to serve, sprinkle with lemon juice and chopped herbs. | 6. Shake and saute again and correct seasoning if necessary. | 7. Turn into a heated serving dish and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celeriac 1 1/2 1/2 - - - -
    butter 2 ounces unsalted 323.19 14.8497 10.0983 27.215999999999998
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -
    pepper - - - -
    lemon 1 1.2808 0.4116 0.0486 0.0132
    tarragon 2 tablespoons chopped 10.62 1.8079 0.8197 0.2606
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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