Baked Kohlrabi with Vegetable and Cheese Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 206 mg | (217 %) | ||
| Potassium | 1,406 mg | (35 %) | ||
| Calcium | 614 mg | (61 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 18 g |
Ingredients
Preparation steps
Peel and rinse the kohlrabi and cook in a pot of boiling salted water until tender, 35-40 minutes. Remove and let cool.
Peel and slice the carrots. Rinse and trim the zucchini, cut into small pieces. Peel the onion and chop finely. Heat the butter in a skillet and saute the carrots about 3 minutes, add the zucchini and onion and cook 2 minutes longer.
Stir in the chives, season with salt and pepper and let cool slightly.
Whisk together the egg and creme fraiche and stir into the vegetables along with 2/3 of the grated cheese.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish large enough to hold he kohlrabi in a singe layer.
Cut a lid off the top of each kohlrabi. With a melon baller, hollow the kohlrabi leaving a 1 cm (approximately 1/2-inch) wall. Spoon the filling into the kohlrabi.
Place the kohlrabi in the baking dish and sprinkle with remaining cheese. Pour the broth into the dish and bake until the filling is piping hot and the kohlrabi are very tender about 30 minutes. Garnish if desired with kohlrabi leaves.
