Kohlrabi and Potato Wedges with Corn Salad

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Kohlrabi and Potato Wedges with Corn Salad

Kohlrabi and Potato Wedges with Corn Salad - Gold Yellow Indulgence: Roasted Vegetables with a Sweet & Creamy Corn Salad

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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
320
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein8 g(8 %)
Fat14 g(12 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate85 μg(28 %)
Pantothenic acid1 mg(17 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C84 mg(88 %)
Potassium1,005 mg(25 %)
Calcium104 mg(10 %)
Magnesium96 mg(32 %)
Iron2.1 mg(14 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids3.6 g
Uric acid99 mg
Cholesterol5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
Baking Potatoes (400 g)
2
small Kohlrabi (400 g)
3 tablespoons
300 grams
Corn (Drained, canned)
1
tart Apple (Granny Smith)
1 tablespoon
2
1
4 tablespoons
Mayonnaise (80 g)
2 tablespoons
bunch

Preparation steps

1.

Peel the potatoes and kohlrabi; cut into wedges. Place in a mixing bowl with the oil. Toss to coat. Season with salt and pepper to taste. Place in a single layer on a sheet tray covered with parchment paper. Bake in an oven preheated at 200° C (fan oven 180° C; gas mark) (approximately 395° F). Bake about 35 minutes, stirring occasionally.

2.

Meanwhile, drain the corn in a colander. Peel the apple, remove the core, and cut into very small cubes. Place the apple in a bowl and toss with lemon juice. Peel the cucumbers and dice into small pieces. Peel the onion and finely chop.

3.

In a salad bowl, stir together the mayonaise and yogurt. Season with salt and pepper.  Add the corn, cucumber, onion, and apple. Toss to coat. Place into serving bowls. Rinse the chives, shake dry, and finely chop. Sprinkle the chopped chives over the salad.

4.

To serve, place the baked kohlrabi and potato wedges on a plate and serve with the corn salad.