Kohlrabi Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 223 μg | (74 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 18.4 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 4 Kohlrabi
- 500 milliliters instant Vegetable broth
- 1 bunch Basil
- 120 grams sliced Cheddar cheese
- 1 garlic clove
- 1 onion
- 20 grams butter
- 2 Tbsps Pastry flour
- 150 milliliters white wine
- 200 milliliters Whipped cream
- salt
- freshly ground pepper
Preparation steps
Peel the kohlrabi and cut in half. Place the kohlrabi halves, cut side down, on a cutting board and cut deeply several times. Bring the broth to a boil. Add the kohlrabi and cover. Simmer over medium heat for 20-30 minutes.
Remove the kohlrabi from the broth. Rinse the basil and pluck the leaves. Set aside a few leaves. Place the remaining basil into the deep cuts on the kohlrabi. Place the kohlrabi, cut side down, in a greased baking dish. Cover with a layer of chedder cheese. Bake for about 20 minutes at 180°C (approximately 350°F).
Peel and finely chop the onion. Peel the garlic. Heat the butter and saute the onion until soft. Press the garlic into the pan. Sprinkle with the flour and saute briefly. Pour in the wine, 200 ml (approximately 3/4 cup) of vegetable broth and the cream. Bring to a boil, stirring constantly. Simmer over low heat for a few minutes. Finely chop the remaining basil and stir into the sauce. Season with salt and pepper. Remove the kohlrabi from the oven and pour the sauce on top.
Cover with cheese and serve hot.
