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Potato Cups with Celeriac Filling Recipe
|Butter||20 Milliliter (1 1/2 Tablespoons)|
|Celeriac||1 , peeled and diced|
|Egg yolks||2 , beaten|
|Egg white||1 , lightly whisked|
|Cheddar cheese slice||6|
Calories 274 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 5.2 g26.2%
Trans Fat 0 g
Cholesterol 83.6 mg
Sodium 161.2 mg6.7%
Total Carbohydrates 42 g14%
Dietary Fiber 5.3 g21.2%
Sugars 2.5 g
Protein 10 g19.3%
Vitamin A 6% Vitamin C 72.3%
Calcium 15.4% Iron 11.9%
*Based on a 2000 Calorie diet
1 Preheat the oven to 350 degrees F.
2 In a roasting tray, arrange the potatoes.
3 Roast them until tender.
4 Slice the potatoes thinly from the top and the base.
5 Carefully scoop out the pulp, reserving the shell.
6 Transfer the pulp in a bowl and mash with a fork.
7 In a pan, melt butter.
8 Add celeriac and gently cook until tender (or microwave on HIGH 2 minutes).
9 In a bowl, combine celeriac, mashed potato, pepper and egg yolks.
10 Gradually fold in the egg white.
11 Spoon into the shells.
12 Top each potato shell with a slice of cheese.
13 Reheat until the cheese is brown.
14 serve at once.