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Kidneys in Sherry with Celery Root Parmentier

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Kidneys in sherry with celery parmentier
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 8 g
Fats 31 % 5 g
Carbohydrates 19 % 3 g
120 kcal
GI: 100 / 0 / 0
  • Trim the membranes off the kidneys and rinse them in cold water. Sear the kidneys in a well-heated skillet. Add the sherry, let it reduce a bit, then stir in the demi-glace. Simmer for 3 minutes — don't overcook, or the kidneys will turn rubbery. Season with salt and pepper as they cook. For the parmentier, peel the celery root, cut it into 4 pieces, and boil in salted water until tender. Drain, then blend with the chicken broth to a smooth, loose purée. To serve, garnish with finely diced celery dressed in olive oil and a little finely chopped onion.

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Celery - 12  kcal/100g
  • Celery root - 32  kcal/100g
  • Sherry - 163  kcal/100g
  • Olive oil - 913  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken broth - 19  kcal/100g
  • Pork kidneys - 102  kcal/100g

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