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High-protein turkey and celeriac dish with fiber
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Celeriac with turkey (220 g) has 211 calories. That works out to 96 calories per 100 g. It contains 12.8 g of carbs, 20.7 g of protein, 8.1 g of fat and 4.2 g of fiber. Its 9 mg of B3 covers 56% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 220 g
211
KCAL / 220G
Carbs
12.8g
· 5% DV
Protein
20.7g
· 41% DV
Fat
8.1g
· 10% DV
Fiber
4.2g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 25% · Protein 40% · Fat 35%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 211 kcal | |
| Total fat | 8.1 g | 10% |
| Saturated fat | 2.09 g | 10% |
| Trans fat | 0.02 g | |
| Sodium | 462 mg | 20% |
| Total carbohydrate | 12.8 g | 5% |
| Fiber | 4.2 g | 15% |
| Protein | 20.7 g | 41% |
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) | 220 g | 211 kcal |
| 1 tablespoon (mini) | 20 g | 19 kcal |
| 100 g | 100 g | 96 kcal |
| 1 piece (small) | 140 g | 134 kcal |
| 1 serving (small) | 160 g | 154 kcal |
| 1 cup (medium) | 240 g | 230 kcal |
| 2 piece (double) | 280 g | 269 kcal |
| 1 serving (large) | 320 g | 307 kcal |
Calculated from 96 calories per 100 g.
To make celeriac with turkey, brown bite-sized turkey pieces with onion, then add peeled, cubed celeriac, carrot, lemon juice and a little liquid. Cover and cook until the turkey is thoroughly cooked and the celeriac is tender.
Celeriac with turkey has a mild, earthy, slightly nutty flavor from the root, balanced by lean, savory turkey. Lemon brightens the dish, while herbs such as dill give it a fresh finish.
Not as a direct swap: regular celery stalks are much less dense and cook faster than celeriac in celeriac with turkey. They can add celery flavor, but use less and add them later; the dish will have a different texture.
Either works for celeriac with turkey. Breast is lean and cooks quickly, so take care not to overcook it; thigh stays juicier and suits a longer simmer. Cut the meat into similarly sized pieces for even cooking.
Peel the celeriac and cut it into evenly sized cubes for celeriac with turkey. Even pieces soften at roughly the same rate, while very small cubes may break down before the turkey is tender.
Lemon adds brightness to celeriac with turkey and helps keep freshly cut celeriac from discoloring while it waits to be cooked. Toss the pieces with a little lemon juice or place them briefly in lemon water.
Dill and parsley both work well in celeriac with turkey, complementing the root's earthy flavor without overpowering the turkey. Add delicate fresh herbs near the end of cooking so their aroma remains noticeable.
Serve celeriac with turkey with rice, bulgur or crusty bread to make use of its savory cooking juices. A crisp green salad or plain yogurt also makes a fresh contrast to the tender, warm dish.
Yes, leftover roast turkey can be used in celeriac with turkey. Cook the celeriac and other vegetables first, then stir in the cooked turkey near the end so it heats through without becoming dry.
Refrigerate leftover celeriac with turkey in a covered container and eat it within three days. Reheat only the portion you need until steaming hot throughout; gentle reheating with a splash of water helps keep the turkey moist.
Vitamins
B3
9.02mg · 56% DV
B6
0.53mg · 31% DV
B12
0.62µg · 26% DV
B5
0.92mg · 18% DV
Minerals
Selenium
26µg · 47% DV
Phosphorus
260mg · 37% DV
Zinc
2.31mg · 21% DV
Sodium
462mg · 20% DV
Potassium ⭐
627mg · 18% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 211 calories in 1 serving (medium) (220 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 with turkey pairs tender pieces of turkey with celeriac, the knobbly root vegetable also called celery root. It is a homely, Turkish-style cooked dish rather than a single fixed recipe; onion and other vegetables may be added, and the ingredients are gently simmered until tender.
Celeriac becomes soft with a mild, earthy sweetness, while the turkey makes the dish hearty without a heavy taste. Serve it warm as a main course, with bread or rice, or alongside a simple salad. Turkey provides much of the protein, while celeriac contributes fibre; each 100 g provides 9.4 g of protein. For a lighter version, use a modest amount of oil and add extra vegetables.
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.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.09g
MONOUNSATURATED
2.82g
POLYUNSATURATED
1.56g
Omega 6:3 ratio 12.4:1
Above the ideal 4:1 (12.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.