Kohlrabi Gratin
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
491
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 16.5 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 530 mg | (53 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 212 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams Kohlrabi (with greens attached)
- 300 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 eggs
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 150 grams grated Gruyere
Preparation steps
1.
Preheat a convection oven to 180°C (approximately 350°F).
2.
Peel the kohlrabi root. Remove the greens and chop. Slice the root into 0.7 cm (approximately 1/4 inch) slices. Lay kohrabi slices in a buttered casserole dish so that they overlap. Reserve the leaves for later.
3.
Mix the cream with the crème fraîche and eggs. Season with salt, pepper and nutmeg to taste. Pour the sauce over the kohlrabi. Sprinkle the casserole with the kohlrabi greens and the cheese. Bake until the kohlrabi is tender and the sauce is bubbling, about 25-30 minutes. Season with pepper to taste.
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