Directions:
- Orange oil: 2 days before, peel the orange, making sure no pith is left on the peel.
- Cut the peel into very fine strips and heat in 6 T olive oil to about 150 deg F/65 C.
- Remove from the heat, pour into a screw topped jar, and leave to stand for 2 days.
- Preheat the oven to 350 degrees F.
- Place the rest of the olive oil into an ovenproof dish.
- Slice the potatoes and celeriac into thin wedges.
- Place them in the dish and sprinkle them with the salt and black pepper.
- Bake for 10-15 minutes; garnish with rosemary.
- Drain off the orange oil, add a little orange and lime juice to tase and season with salt and white pepper.
- Pour this over the potatoes and celeriac.
- Finally take the drained orange peel and deep fry in a little sunflower oil.
- Sprinkle the peel over the vegetables and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 380.94 Kcal (1595 kJ) | ||
| Calories from fat | 252 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 71.5mg | 3% | |
| Potassium | 521.36mg | 11% | |
| Total Carbs | 31.52g | 11% | |
| Sugars | 9.34g | 37% | |
| Dietary Fiber | 4.82g | 19% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 27mg | 45% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 1.3mg | 7% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 186.74 Kcal (782 kJ) | ||
| Calories from fat | 123.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.73g | 43% | |
|---|---|---|---|
| Sodium | 35.05mg | 3% | |
| Potassium | 255.57mg | 11% | |
| Total Carbs | 15.45g | 11% | |
| Sugars | 4.58g | 37% | |
| Dietary Fiber | 2.36g | 19% | |
| Protein | 1.5g | 6% | |
| Vitamin C | 13.2mg | 45% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 0.6mg | 7% | |
| Calcium | 28.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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