Celery Root (Celeriac) Ring

1. Wash celery roots; pare and cut into cubes.

2. Cook in boiling water to which 1 teaspoon salt has been added for 15 minutes.

3. Drain and mash.

4. Preheat oven to 350F and butter a ring mold.

5. Whip egg whites to stiff peaks and lightly beat the yolks in a separate bowl.

6. Add beaten egg yolks, remaining salt, pepper, paprika and cream.

7. Mix thoroughly; fold in egg whites.

8. Pour mixture into ring mold, place in a pan of hot water, and bake 30 to 45 minutes or until firm to the touch.

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Nutrient	Quantity
Total fats	19.0294 g
Protein	25.1499 g
Carbohydrates	1.6239 g
Energy	286.7216 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0964 g
Water	152.3358 g
Aspartic acid	2.6621 g
Calcium, Ca	113.2736 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	1007.3052 g
Fiber, total dietary	0.0727 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.008 g
Carotene, beta	0.8912 g
Niacin	0.1533 mg
Vitamin A, RAE	320.0776 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	1.6409 g
Riboflavin	0.9145 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.02 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0724 g
Fatty acids, total saturated 20:1	0.054 g
Glutamic acid	3.3501 g
Sodium, Na	284.0575 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4022 g
Total lipid (fat)	19.0294 g
Manganese, Mn	0.0927 mg
Fructose	0.0007 g
Proline	1.0281 g
Fatty acids, total saturated 16:0	4.4635 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.0083 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Sucrose	0.0001 g
Choline, total	587.6325 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	0.7418 g
Serine	1.9432 g
Fatty acids, total saturated 10:0	0.0121 g
Fatty acids, total saturated 18:0	1.6229 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	0.3408 mg
Selenium, Se	61.4141 g
Ash	2.1329 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	6.8239 g
Pantothenic acid	3.07 mg
Phenylalanine	1.3613 g
Copper, Cu	0.1478 mg
Betaine	0.6256 mg
Thiamin	0.0803 mg
Retinol	320 g
Methionine	0.7603 g
Iron, Fe	3.5279 mg
Carbohydrate, by difference	1.6239 g
Phosphorus, P	396.4542 mg
Folate, total	94.0489 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1.0189 mg
Fatty acids, total saturated 4:0	0.008 g
Lycopene	0.0575 g
Alanine	1.4718 g
Cholesterol	744 mg
Valine	1.7176 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0464 g
Fatty acids, total saturated 18:2 undifferentiated	3.112 g
Glycine	0.8653 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	0.7407 g
Fatty acids, total saturated 14:0	0.0661 g
Zinc, Zn	2.5834 mg
Isoleucine	1.3431 g
Tocopherol, delta	0.12 mg
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	3.8249 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.02 mg
Fatty acids, total polyunsaturated 17:1	0.024 g
Leucine	2.1749 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.1224 mg
Vitamin A, IU	1081.5726 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	94.0489 g
Tryptophan	0.3342 g
Phytosterols	0.2645 mg
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	6.7779 g
Fatty acids, total saturated 20:0	0.006 g
Tyrosine	0.9994 g
Vitamin B-12	1.78 g
Vitamin K (phylloquinone)	1.0706 g
Fatty acids, total saturated	6.256 g
Histidine	0.6185 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.024 g
Fatty acids, total monounsaturated	7.3181 g
Threonine	1.1127 g
Folate, food	94.0489 g
Fatty acids, total polyunsaturated 17:0	0.044 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	18.0719 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	2.103 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	24.4916 mg
Lysine	1.8247 g
Potassium, K	279.8209 mg
Cystine	0.5444 g
Fluoride, F	2.2983 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1.5 1/2	0	0	0
Cream	1.25 cup	0	0	0
Paprika	1 dash	0	0	0
Egg	4	286	1.44	19.02
Pepper	0 teaspoon	0.7216	0.1839	0.0094
celeriac	3	0	0	0