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Homepage Recipes Celery Purée Canapés

Celery Purée Canapés

Preparation steps

Seler myjemy, kroimy na kawałki, kropimy cytryną, zalewamy mlekiem i gotujemy do miękkości. Następnie odcedzamy seler i miksujemy dokładnie z masłem, doprawiając do smaku przyprawami (solą, pieprzem i gałka muszkatołową). Gdy pasta całkiem ostygnie mieszamy ją z jogurtem i smarujemy nią kromki.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Milk, Lactose, Celery, Rye, Gluten, Wheat, Citrus fruits, Salicylates, Vitamin C (Ascorbic acid), Iodine, Black Pepper, Nuts
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 1 × Cup (250 g)
Weight 250 g
Cow’s Milk 1.5%
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Number of servings 200 × Gram (1 g)
Weight 200 g
Celeriac
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Number of servings 3 × Slice of bread (35 g)
Weight 105 g
Light Rye Bread
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Number of servings 2 × Tablespoon (25 g)
Weight 50 g
Sweet Cream
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Number of servings 1 × Teaspoon (10 g)
Weight 10 g
Butter
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Number of servings 1 × Tablespoon (6 g)
Weight 6 g
Lemon Juice
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Number of servings 0 × Gram (1 g)
Weight 0 g
White Salt
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Number of servings 0 × Gram (1 g)
Weight 0 g
White Pepper
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Number of servings 0 × Gram (0.01 g)
Weight 0 g
Nutmeg

Nutritional composition for all portions of the recipe

Proteins 20%
17.07g / 80.61 g
Fats 30%
24.09g / 53.74 g
Carbohydrates 50%
89.9g / 89.57 g
Kcal
644.69Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.