Kohlrabi Carpaccio with Herb Cream Cheese
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
446
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 14.6 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 600 mg | (15 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Kohlrabi
- 300 milliliters vegetable stock
- olive oil (cold-pressed)
- salt
- freshly ground peppers
- freshly squeezed lemon juice
- 400 grams cream cheese (such as Philadelphia)
- 3 Tbsps freshly chopped mixed Fresh herbs (such as parsley, basil, mint into)
Preparation steps
1.
Peel kohlrabi and cut into slices, each about 2-3 mm (approximately 1/8 inch). Boil vegetable stock in a shallow pan and blanch kohlrabi slices in portions, each about 30 seconds. Remove from stock with a slotted spoon and drain on a kitchen towel. Let cool.
2.
Mix cream cheese, herbs and pepper.
3.
Arrange kohlrabi slices on plate and drizzle with 4 tablespoons extra virgin olive oil. Season with salt and pepper. Shape cream cheese into quenelles with two spoons and place on plate with kohlrabi. Sprinkle cream cheese with coarsely ground pepper. Drizzle with lemon juice, if desired. Serve with fresh, crusty, white bread.
