Turbot With Celeriac Recipe
Recipe By Great British Chefs
This is a simple yet delicious turbot recipe combines earthy celeriac and jerusalem artichokes with decadent truffle to make a perfect winter supper.
4.9
10 Rating -
Rate
1hr total
1hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Turbot With Celeriac Recipe
- 1 Turbot steaks
- As required Olive oil
- As required Salt
- 37.50 gram Chicken Stock
- 37.50 gram Truffle juice
- 37.50 gram Double cream
- 6.25 gram Butter
- As required Salt
- As required Pepper
- 0.06 Celeriac
- 1.50 Jerusalem artichokes
- 25 gram Girolles
- 12.50 gram Butter
- 0.13 Winter truffle
- As required Salt
Nutrition
value
value
80
calories per serving
5 g Fat8 g Protein< 1 g Carbs2 g FiberOther
Current Totals
- Fat5g
- Protein8g
- Carbs< 1g
- Fiber2g
MacroNutrients
- Carbs< 1g
- Protein8g
- Fiber2g
Fats
- Fat5g
Vitamins & Minerals
- Calcium19mg
- Iron< 1mg
- Vitamin A1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B97mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium16mg
- Manganese< 1mg
- Phosphorus82mg
- Selenium9mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Great British Chefs