Photo: Alexander Maasch
Cider glazed roasted Fenland celery with crispy parmesan topping recipe
7 ingredients
15 min + 45 min
4 people
openrecipes
Serve as a delicious vegetarian supper with baked potatoes or as an accompaniment to roast chicken, game or fish.
Estimated Nutrition (whole recipe, rough)
694
Calories
23g
Protein
22g
Fat
97g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head Fenland celery, washed, separated into stalks and cut into approx. 10cm lengths
- 400 medium dry cider
- ml cider vinegar
- 2 parmesan cheese, grated
- tbsp panko breadcrumbs
- 25 parsley, finely chopped
- g olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes