Kohlrabi Stuffed with Lamb
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you want to enjoy the dish in winter as well, simply replace the kohlrabi with colourful beetroot. But then it is best to wear gloves during processing to avoid discolouring your hands.
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 65.9 μg | (110 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 209 mg | (220 %) | ||
| Potassium | 1,652 mg | (41 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 large Kohlrabi
- 2 onions
- 250 grams Celery root
- 250 grams Ground lamb
- 1 egg yolk
- ½ tsp dried thyme
- 2 Tbsps Pine nuts
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 200 milliliters Vegetable broth
- 2 Tomatoes
- 2 Tbsps finely chopped parsley
Preparation steps
Peel the kohlrabi, cut off the bottom for better stability and scoop out the kohlrabi with a melon baller. Leave an approximately 1 cm (approximately 1/2 inch) thick edge. Chop the hollowed flesh finely chop and place in a bowl. Peel the onions and celery and cut into small cubes. Add to the bowl, mix in and place 3-4 tablespoons of filling in another bowl. Mix with ground lamb, egg yolk, thyme and pine nuts. Season with salt and pepper and fill in the kohlrabi.
Preheat the oven to 180°C (approximately 350°F) convection.
Sauté the rest of the mixed vegetables briefly in a roasting pan in oil. Deglaze with the wine and the broth and place the kohlrabi inside. Bake in the oven about 45 minutes. In between the kohlrabi repeatedly pour in broth as needed.
Scald the tomatoes, rinse in cold water, peel, quarter, core and dice finely. Add to the sauce at the end. Serve garnished with parsley.
