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Sautéed celeriac dish with yogurt
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Celeriac sauté with yogurt (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 14.2 g of carbs, 4.7 g of protein, 7.7 g of fat and 4.3 g of fiber. Its 32.4 µg of Vitamin K covers 27% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
14.2g
· 5% DV
Protein
4.7g
· 9% DV
Fat
7.7g
· 10% DV
Fiber
4.3g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 39% · Protein 13% · Fat 48%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 2.61 g | 13% |
| Trans fat | 0.04 g | |
| Sodium | 297 mg | 13% |
| Total carbohydrate | 14.2 g | 5% |
| Fiber | 4.3 g | 15% |
| Protein | 4.7 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 140 kcal |
| 1 tablespoon (mini) | 20 g | 16 kcal |
| 2 tablespoon (small) | 40 g | 31 kcal |
| 1 piece (half) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 serving (small) | 120 g | 94 kcal |
| 1 cup (medium) | 170 g | 133 kcal |
| 1 cup (large) | 240 g | 187 kcal |
| 1 serving (large) | 250 g | 195 kcal |
Calculated from 78 calories per 100 g.
To make celeriac sauté with yogurt, peel and grate or dice the celeriac, then sauté it in a little oil until tender. Let it cool before folding in garlicky yogurt or spooning the yogurt on top.
Celeriac sauté with yogurt is made with celeriac and yogurt, often with garlic and a little oil for cooking. Some versions add grated carrot, herbs, or walnuts, but those are optional rather than essential.
Yes, peel the celeriac for celeriac sauté with yogurt. Its knobbly, tough outer skin is not pleasant in the finished dish; trim away any rough or woody spots before grating or cutting the flesh.
To keep the celeriac pale while preparing celeriac sauté with yogurt, grate or cut it just before cooking and transfer it straight to the pan. If you need to wait, cover it with water and a little lemon juice, then drain well.
Yes, celeriac sauté with yogurt is commonly served chilled or at room temperature, much like a vegetable side or mezze. Cool the sautéed celeriac before adding the yogurt so the mixture stays creamy rather than turning watery.
Yes, Greek yogurt works in celeriac sauté with yogurt and gives it a thicker, tangier finish. If it is too dense to coat the celeriac, loosen it with a small spoonful of water before mixing.
No, celery is not a direct substitute for celeriac in celeriac sauté with yogurt. Celeriac is the knobby root vegetable; celery stalks release more moisture and have a different texture, so the dish would turn out quite differently.
Celeriac sauté with yogurt keeps for about two days in a sealed container in the refrigerator. Chill it promptly after serving, and take out only the portion you plan to eat rather than leaving the whole dish at room temperature.
Serve celeriac sauté with yogurt as a cool side alongside roasted meat, grilled vegetables, or a grain dish. It also fits into a mezze-style spread with flatbread and other small plates.
Yes, you can sauté the celeriac for celeriac sauté with yogurt ahead of time and refrigerate it once cool. Stir in the yogurt close to serving, which helps preserve the dish’s texture and keeps it from becoming watery.
Vitamins
Vitamin K
32.4µg · 27% DV
B12
0.32µg · 13% DV
Vitamin C
10.44mg · 12% DV
B2
0.14mg · 11% DV
Minerals
Phosphorus
112mg · 16% DV
Potassium ⭐
459mg · 14% DV
Sodium
297mg · 13% DV
Copper
0.11mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Celeriac sauté with yogurt is a Turkish home-style dish made by cooking peeled, grated or finely chopped celeriac in a pan and combining it with yogurt. Some versions season the yogurt with garlic. Celeriac’s earthy, gently sweet flavour and tender texture are softened by the yogurt’s cool tang.
In Turkey, it can be served chilled or at room temperature as a meze or alongside a main course, often as part of a table with other vegetable and yogurt dishes. It is a vegetable-forward option that provides some fibre. For a lighter version, use a measured amount of oil for the sauté and adjust the yogurt to suit your taste.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.61g
MONOUNSATURATED
3.1g
POLYUNSATURATED
0.81g
Omega 6:3 ratio 15.2:1
Above the ideal 4:1 (15.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.