Roasted celery root
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| 5 min | ||
| 5 min | ||
| 25 min | ||
35 min | ||
|---|---|---|
| Proteins | 1.4 g |
| Fats | 8.3 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 6.2 g |
| Calories | 106 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 2.7 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 24.3 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.21 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 699 |
| Weight loss | Detention | Set |
|---|---|---|
| 11% | 8% | 7% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Celery root: 90% ◦ Thyme: 10% K | 30406540? |
| iWhich products: ◦ Celery root: 94% ◦ Garlic: 6% B6 | 1313299? |
| iWhich products: ◦ Celery root: 93% ◦ Garlic: 5% C | 892783 |
| iWhich products: ◦ Butter: 89% ◦ Rosemary: 8% ◦ Celery root: 3% A | 8111910? |
| iWhich products: ◦ Celery root: 97% ◦ Garlic: 3% B5 | 77115? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Celery root: 95% ◦ Butter: 2% ◦ Garlic: 2% Phosphorus | 14141914? |
| iWhich products: ◦ Celery root Copper | 99188? |
| iWhich products: ◦ Celery root: 83% ◦ Rosemary: 9% ◦ Thyme: 5% ◦ Garlic: 3% Iron | 8472? |
| iWhich products: ◦ Celery root: 96% ◦ Garlic: 2% Potassium | 79119? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Butter Palmitic acid (Saturated) | 25253925? |
| iWhich products: ◦ Butter Stearic acid (Saturated) | 20253425? |
Cut the celery root (400 g) into half-moon slices about 4 cm thick.
In a skillet over medium heat, melt the butter (50 g) and sauté the celery slices for 5 minutes until golden brown. Then carefully flip them to the other side.
Add minced garlic (1 clove), a sprig of thyme, and rosemary to the skillet. Then pour in the broth or water (50 ml). Cover the skillet with foil and place it in a preheated oven at 180 degrees.
Bake for 20-30 minutes until the celery is tender.