| Type | Per person |
|---|---|
| Energy | 72 kcal |
| Fat | 3 gr |
| of which saturated | 0 gr |
| Carbohydrates | 7 gr |
| of which sugars | 1 gr |
| Fibres | 3 gr |
| Protein | 3 gr |
| Salt | 0.24 gr |
Celery boats with bean dip
Snack
0 - 10 min
With seasonal products
96gr vegetables p.p.
Ingredients
| 4 celery stalks washed |
| 1 can (200 g) cannellini beans or borlotti beans drained and rinsed |
| shallot chopped |
| 1 clove garlic pressed |
| 1/2 lemon the juice |
| 10 g fresh parsley coarsely chopped |
| 1 tsp extra virgin olive oil |
| 1 tsp smoked paprika |
| 1 tsp ground cumin |
| black pepper to taste |
Preparation
1. Cut each celery stalk into three equal pieces.
2. Place all ingredients except the parsley and celery in a food processor blend until smooth. Season with black pepper.
3. Finally, mix in the parsley with a spoon.
4. Fill the celery with the bean dip and serve!
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Nutritional values
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