Carrot and Kohlrabi Gratin
Carrots are rich in beta-carotene, a valuable antioxidant which is converted into vitamin A in the body. Vitamin A also strengthens the eyes and immune system.
The combination of milk and sour cream actually helps your body better absorb the vitamin A in this dish.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 34.4 μg | (76 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 138 mg | (46 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 240 mg |
Ingredients
- Ingredients
- 3 carrots
- 1 Kohlrabi
- 1 onion
- 1 sprig rosemary
- 1 Tbsp Canola oil
- 2 allspice
- 3 Tbsps rich Broth
- 2 eggs
- 9 ozs Sour cream
- 5 Tbsps
- 3 Tbsps mixed Fresh herbs
- salt
- peppers
- 2 Tbsps Sunflower seed
Preparation steps
Rinse and peel carrots and kohlrabi. Cut carrots into thin slices. Cut kohlrabi into sticks.
Peel and chop the onion. Rinse rosemary and shake dry.
Heat the canola oil in a pot. Sauté onion until soft over medium heat. Add carrots and kohlrabi and sauté for about 2 minutes.
Add rosemary, allspice and broth. Cook over medium heat for 10-12 minutes. Remove from heat and let cool slightly.
Meanwhile, mix eggs, sour cream, milk, and herbs in a bowl. Season with salt and pepper.
Add carrots and kohlrabi to the herb-egg mixture and mix well. Pour into a baking dish and smooth the surface. Bake in a preheated oven at 350°F on the middle rack for about 25 minutes.
Meanwhile, toast the sunflower seeds in a pan. Sprinkle over the gratin and serve.