Stuffed Celeriac With Orange




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Ingredients

4 Servings
Celeriac 1.5 kg (4 medium size)
Orange Juice 1/2 cup
Orange 200 g (1 medium size)
Orange Peel 30 g (from 1 orange)
Lemon 100 g (1 lemon)
Flour 8 g (1 tsp.)
Onion 240 g (1 large size)
Olive oil 40 g (4 Tbsp.)
Rice 80 g (3/4 cup)
Celery stalk 100 g (1 stalk)
Scallion 100 g (4 scallions)
Dill 50 g (1 bunch)
Parsley 5 g (1 handful)

Recipe:


Pick and rinse the celeriacs and cut in half horizontally. Keep them in lemon water to prevent them from turning black. Carve the insides with a spoon. Place the celeriac halves in a pot, add 1-2 sprigs of parsley, and cook for about 15 minutes. Then, let it to cool. Dice the scallions and celery stalks. Saute half of the scallions and all of the celery in olive oil. Add the washed rice. Once the rice is cooked, add salt, black pepper, orange peel, and a cup of water. Bring to a boil, lower the heat, and simmer for 6-8 minutes. Add the finely chopped dill and coarsely chopped green parts of the scallions. Mix once, close the lid, and let it sit a while. Cook the remaining half of the scallions with olive oil, flour, black pepper, and orange juice. Place the celeriacs on top. Add the stuffing mixture into the celeriacs. Slice an unpeeled orange into rounds and place them between the celeriacs and cook for about 10 minutes over a low heat.

Energy and Nutrition Facts:

Nutrition Facts 1 Servings
(%) Daily Value
Woman (age 25 - 50)Men (age 25 - 50)
Energy 308.4 kcal 16 16
Carbohydrate 39.5 g 14 14
Protein 8.9 g 16 16
Fat 11.6 g 18 18
Fiber 16.1 g 14 14
Vitamin A 341.1 mcg 43 34
Vitamin E (equivalent) 3.4 mg 28 24
Vitamin B2 0.3 mg 28 24
Total Folic Acid 77.7 mcg 19 19
Sodium 249.3 mg 12 12
Calcium 325.4 mg 39 33
Iron 3.5 mg 23 35
Zinc 1.9 mg 27 19


Stuffed Celeriac With Orange:



1 portion stuffed celeriac with orange can provide half of daily requirement of fiber.
Celeriac with orange, which provides 1/3 of your daily calcium requirement, is an alternative presentation for children who do not consume celery.
To support our immune system during the winter season, almost all of our vitamin C needs can be provided with a portion of celeriac with orange!



References:

1-Türkiye’ye Özgü Besin ve Beslenme Rehberi_ (2015), Ankara: Hacettepe Üniversitesi, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü.
2-Türkiye Beslenme Rehberi (2015), Ankara, TC Sağlık Bakanlığı, Yayın No:1031. http://beslenme.gov.tr/content/files/arastirmalar/tbsa/1_haziran_t_ber_rehber_y_ksek_kalite.pdf
3- Gıda, Tarım ve Hayvancılık Bakanlığı, TÜRK GIDA KODEKSİ ETİKETLEME YÖNETMELİĞİ, 29Aralık 2011.
http://www.resmigazete.gov.tr/eskiler/2011/12/20111229M3-7.htm
4-Beslenme Bilgi Sistemleri (BEBIS 7.2).
5- EFSA Scientific Opinion. 2009;7(9):1215, 2010;8(10):1740; 2009;7(9):1228. European Commission Regulation (EU) No: 432/2012 of 16/05/2012




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Food Composition of Menu of the Day

Energy and Nutrients 1 Serving
Energy 831,3 kcal
Carbohydrate 96 g
Protein 23,6 g
Fat 37,8 g
Fiber 20,5 g
Vitamin A 553,3 mcg
Vitamin E 12,2 mg
Total Folic Acid 131,3 mcg
Vitamin B12 0,3 mcg
Vitamin C 104,8 mg
Sodium 1306,4 mg
Potassium 1715,6 mg
Calcium 473,6 mg
Vitamin B2 0,5 mg
Iron 5,1 mg
Zinc 3,9 mg
Magnesium 131,3 mg
Cholesterol 37,6 mg
Omega-3 0,5 g
Vitamin K 658,8 mcg
Vitamin B6 1,1 mg

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