Kohlrabi Stuffed with Shrimp
Nutritional values
(Percentage of daily recommendation)
| Calorie | 628 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 299 μg | (100 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 258 mg | (272 %) | ||
| Potassium | 1,952 mg | (49 %) | ||
| Calcium | 489 mg | (49 %) | ||
| Magnesium | 241 mg | (80 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 26 g |
Ingredients
- 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
Preparation steps
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.
Blanch the kohlrabi leaves in boiling salted water for 5 minutes. Remove and drain.
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.
Add the shrimp and kohlrabi mixture into the prepared leaves, put on the hollowed lids and drizzle with sauce.
