Crispy Kohlrabi Sticks
Crispy Kohlrabi Sticks - Crispy vegetable sticks are always well received
Healthy, because
Even smarter
Nutritional values
Make the most of the kohlrabi season and benefit your whole body with a well-stocked mix of various vitamins, minerals, and trace elements that are contained in Kohlrabi. Fresh from the field, native, outdoor kohlrabi are available between May and November.
The kohlrabi leaves contain many vitamins, so mix a few finely chopped leaves into the tarragon dip!
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 311 mg | (31 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 208 mg |
Ingredients
- Ingredients
- 4 small Kohlrabi (each about 150 grams)
- salt
- 7 ozs Quark
- 3 Tbsps mineral water (carbonated)
- ½ lemon
- 4 sprigs Tarragon
- 1 cane sugar
- peppers
- 3 eggs
- 6 Tbsps breadcrumbs
- 4 Tbsps Sesame seeds
- 4 Tbsps Spelt flour
- 2 Tbsps Canola oil
Kitchen utensils
Preparation steps
Peel kohlrabi, cut into about 1.5 cm (approximately 1/2-inch) thick slices, then cut into 1.5 cm (approximately 1/2-inch) thick sticks. Blanch in a pot of boiling salted water for 2-3 minutes.
Lift out with a slotted spoon and plunge into a bowl of ice water. Remove, drain and spread on paper towels.
Stir together the quark and mineral water in a bowl until smooth. Squeeze out lemon juice.
Rinse tarragon, shake dry, pluck leaves and chop finely. Stir into quark mixture. Season with salt and pepper, a little lemon juice and the sugar.
Separate the eggs and whisk yolks in a deep plate with a fork. (Save egg whites for another use.)
Mix breadcrumbs and sesame seeds in another deep plate.
Place flour in a third deep plate. Dredge kohlrabi sticks in flour and tap off excess lightly. Then dip each in the egg mixture and then the sesame mixture.
Heat the canola oil in a non-stick pan over medium heat. Fry kohlrabi sticks in batches until golden brown around edges, about 4 minutes. Serve with the tarragon sauce for dipping.
