Kohlrabi Stuffed with Shrimp

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Kohlrabi Stuffed with Shrimp
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
628
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie628 cal.(30 %)
Protein25 g(26 %)
Fat45 g(39 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage9.7 g(32 %)
Vitamin A1.9 mg(238 %)
Vitamin D1.5 μg(8 %)
Vitamin E12.1 mg(101 %)
Vitamin K38.1 μg(64 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin13.9 mg(116 %)
Vitamin B₆0.6 mg(43 %)
Folate299 μg(100 %)
Pantothenic acid1 mg(17 %)
Biotin19.6 μg(44 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C258 mg(272 %)
Potassium1,952 mg(49 %)
Calcium489 mg(49 %)
Magnesium241 mg(80 %)
Iron3.4 mg(23 %)
Iodine78 μg(39 %)
Zinc3.7 mg(46 %)
Saturated fatty acids21.5 g
Uric acid229 mg
Cholesterol189 mg
Complete sugar26 g

Ingredients

for
4
Ingredients
3 carrots
salt
5 Kohlrabi (with leaves)
vegetable oil
250 milliliters Vegetable broth
400 grams Whipped cream
1 bunch scallions
freshly ground peppers
300 grams shrimp
1 bunch Chervil
2 shallots
2 centiliters sherry
2 centiliters White vinegar
2 Tbsps whipped Whipped cream
How healthy are the main ingredients?
Whipped creamWhipped creamcarrotsaltKohlrabishallot

Preparation steps

1.

Peel carrots, cut into small cubes and cook in boiling salted water for 3 minutes. Drain. Rinse the kohlrabi, peel and remove the large leaves. Cut 4 of the kohlrabi leaflets into hollow tubers with a sharp spoon. Peel the remaining kohlrabi and cut into small cubes.

2.

Blanch the kohlrabi leaves in boiling salted water for 5 minutes. Remove and drain.

3.

Saute the cubes in a pan with oil. Deglaze with a little broth and a little cream. Rinse the scallions and cut into thin rings. Heat oil and saute the scallions in it. Season with salt and pepper, then add in to the cubes pan with the scallions, carrots and shrimp. Rinse the chervil, shake dry and chop. Peel and dice the shallots. Boil the shallots in a saucepan with the remaining broth and cream. Add the sherry and vinegar and allow to reduce by 1/3, then pour through a sieve, add the chervil and whipped cream and beat with a hand blender.

4.

Add the shrimp and kohlrabi mixture into the prepared leaves, put on the hollowed lids and drizzle with sauce.