Kohlrabi Carpaccio with Herb Cream Cheese

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Kohlrabi Carpaccio with Herb Cream Cheese
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
446
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie446 cal.(21 %)
Protein15 g(15 %)
Fat39 g(34 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.3 μg(2 %)
Vitamin E2.3 mg(19 %)
Vitamin K14.6 μg(24 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.2 mg(14 %)
Folate130 μg(43 %)
Pantothenic acid0.6 mg(10 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C98 mg(103 %)
Potassium600 mg(15 %)
Calcium182 mg(18 %)
Magnesium74 mg(25 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc0.8 mg(10 %)
Saturated fatty acids20.6 g
Uric acid41 mg
Cholesterol84 mg
Complete sugar8 g

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)
How healthy are the main ingredients?
cream cheeseKohlrabiolive oilsalt

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.