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Cooked Knob Celery Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.11
Energy (kCal)5.1471
Carbohydrates (g)1.2209
Total fats (g)0.01
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash, peel and cook the celeriac in the boiling salted water until just tender; slice and cover with the cooked vegetable marinade; marinate overnight in refrigerator. | 2. Cooked vegetable marinade: Combine all ingredients except oil and shake well in a bottle or mix in a bowl. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    celery root 2 - - - -
    salt water boiling - - - -
    white wine vinegar 4 -6 tablespoons - - - -
    salt 1/2 teaspoon - - - -
    sugar 1 pinch 1.1471 0.2869 0.0 0.0
    vegetable stock 1/2 - 1 cup 0.0 0.0 0.0 0.0
    onion 1 tablespoon minced 4.0 0.934 0.11 0.01
    tarragon - - - -
    olive oil 3 -4 tablespoons 0.0 0.0 0.0 0.0

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



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