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Celeriac Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.6552
Energy (kCal)511.0719
Carbohydrates (g)66.555
Total fats (g)15.5099
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the celery in half (makes it easier to handle) and peel. | 2. Cut it in slices about 1/2 inch thick. | 3. Put the celeryslices in a bowl with water and lemonjuice. | 4. Bring a pot of salted water to a boil. Add the celeryslices and cook, but don't cook it to soft. It should have quite some bite left to it. | 5. Transfer the celeryslices to a bowl of icewater to stop the cookingprocess. | 6. Pat them dry. | 7. Season them with the salt, pepper, nutmeg and paprika. | 8. Drench with flour. | 9. Coat with the beaten eggs. | 10. Coat with the breadcrumbs. | 11. Fry it in olive oil in a nonstick pan until nicely browned on both sides. | 12. Serve alone or serve with a slice of ham and cheese on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celeriac 1 - - - -
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt - - - -
    pepper - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    paprika - - - -
    egg 3 beaten 214.5 1.08 18.84 14.265
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    breadcrumb 1 cup - - - -
    olive oil - - - -

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



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