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Fiber-rich, yogurt-based, lightly sautéed
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Sautéed celery root with yogurt (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 15.1 g of carbs, 5.6 g of protein, 6.8 g of fat and 4.1 g of fiber. Its 50.4 µg of Vitamin K covers 42% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
15.1g
· 5% DV
Protein
5.6g
· 11% DV
Fat
6.8g
· 9% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 42% · Protein 16% · Fat 42%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 6.8 g | 9% |
| Saturated fat | 2.43 g | 12% |
| Trans fat | 0.04 g | |
| Sodium | 104 mg | 5% |
| Total carbohydrate | 15.1 g | 5% |
| Fiber | 4.1 g | 15% |
| Protein | 5.6 g | 11% |
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 (grated) | 20 g | 16 kcal |
| 3 tablespoon (grated) | 60 g | 47 kcal |
| 1 piece (small) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 cup (shredded) | 140 g | 109 kcal |
| 1 piece (medium) | 140 g | 109 kcal |
| 1 serving (large) | 250 g | 195 kcal |
| 2 piece (double) | 280 g | 218 kcal |
Calculated from 78 calories per 100 g.
Peel and dice the celery root, then sauté it in a little oil until tender. Let it cool until just warm before tossing it with plain yogurt, or serve the yogurt on top; garlic and herbs are optional.
Celery root, also called celeriac, is the knobbly edible root of a celery variety. It is not the same part as the crisp celery stalks sold for snacks, and it has a denser texture when cooked.
Put peeled or cut celery root in water with a squeeze of lemon while you prepare the rest. Drain it well before sautéing so it browns in the pan rather than steaming in excess water.
Use plain, unsweetened yogurt; a thicker strained yogurt makes a creamier topping. Avoid flavored or sweetened yogurt, which clashes with the savory celery root, and loosen very thick yogurt with a small spoonful of water if needed.
No. Let the sautéed celery root cool until warm before adding yogurt, because intense heat can make the yogurt separate or turn grainy. For a smoother finish, stir a little warm celery root into the yogurt first.
It is commonly served chilled or at room temperature, like a vegetable side or appetizer. You can serve the celery root warm with cold yogurt on top, but mixing the two while very hot may affect the yogurt's texture.
Use just enough oil to soften the celery root, and choose plain yogurt with a lower fat content if you prefer. Keep the seasoning simple with lemon, herbs, and pepper instead of adding richer sauces.
Serve sautéed celery root with yogurt alongside grilled chicken, roasted meat, or a grain dish. It also fits on a spread with other vegetable sides; fresh dill or parsley adds a bright finish.
Transfer leftovers to a covered container and refrigerate them promptly. The yogurt may release some liquid as it sits, so stir gently before serving and avoid leaving the dish out at room temperature for an extended time.
Freezing the finished dish is not ideal: thawed yogurt can separate, and the celery root may become soft. For better texture, freeze the sautéed celery root without yogurt and add fresh yogurt after thawing.
Vitamins
Vitamin K
50.4µg · 42% DV
B12
0.32µg · 13% DV
B2
0.16mg · 12% DV
B5
0.58mg · 12% DV
Minerals
Phosphorus
122mg · 17% DV
Potassium ⭐
513mg · 15% DV
Calcium
130mg · 13% DV
Copper
0.11mg · 12% DV
Sodium
104mg · 5% 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.
Sautéed celery root with yogurt is a Turkish-style home dish made by cooking chopped celery root in a pan until tender, then serving it with yogurt. It uses the knobbly root rather than celery stalks, and the yogurt adds a cool, gently tangy contrast to the root’s earthy flavour.
The celery root becomes soft while keeping a little bite, making the dish work as a side, a small mezze-style plate or a light lunch. It is tasty warm or chilled, alongside grilled foods, beans or bread. The vegetables provide fibre, while yogurt gives the dish a creamy finish. For a lighter serving, use plain yogurt and keep the sautéing oil modest.
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
2.43g
MONOUNSATURATED
2.79g
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.