Kohlrabi Tower with Avocado
Kohlrabi tower with avocado - Stacking desired: a layer by layer treat.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 108 mg | (114 %) | ||
| Potassium | 1,188 mg | (30 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 26 mg |
Ingredients
- Ingredients
- 1 lemon
- 1 ripe Avocado
- 1 Tbsp Sour cream (20 grams)
- salt
- 5 slices Prosciutto (20 grams each)
- 1 sprig thyme
- 1 pc Parmesan (10 grams)
- 1 small shallot
- 6 stalks Basil
- 2 Anchovy fillet (from a jar)
- 1 Tbsp Caper (20 grams; from a jar)
- 6 sun-dried Tomatoes
- 1 small carrot
- 1 garlic clove
- 2 Kohlrabi
- 1 Tbsp olive oil
- 50 milliliters Vegetable broth
- peppers
- 2 Tbsps Fruit Vinegar
Preparation steps
Squeeze juice from lemon.
Cut avocado in half, remove pit and peel. Cut avocado into 1 cm (approximately 1/2 inch) cubes and mix in a bowl with 1 tablespoon lemon juice. Add sour cream, mix and season with salt.
Finely dice 1 slice of prosciutto. Rinse thyme, shake dry and chop. Grate Parmesan.
Peel shallot and chop finely. Rinse basil, shake dry and chop leaves from 2 sprigs.
Drain anchovies and capers, pat dry with a paper towel and chop. Finely dice tomatoes.
Peel carrot and cut into 1 cm (approximately 1/2 inch) cubes. Peel garlic.
Peel kohlrabi and cut into 1/2 cm (approximately 1/5 inch) thick slices.
Heat oil in a pan. Squeeze garlic with a garlic press into the pan and saute briefly. Add tomato and carrot and saute for 2 minutes. Deglaze the pan with broth and simmer for 5-6 minutes over low heat.
Meanwhile, Boil some water and remaining lemon juice in a pot. Cook kohlrabi slices in the pot for 5-6 minutes over medium heat until al dente.
Pour carrot and tomato mixture through a sieve and collect liquid. Set carrot and tomato aside in a bowl.
Add diced prosciutto to the bowl with Parmesan, anchovies, capers and thyme and season with pepper.
In the pot of vegetable stock add shallot, vinegar and chopped basil, stir and season to taste.
Arrange 1 kohlrabi disc each on 4 plates and cover with some of vegetable mixture. Place a second kohlrabi disk over vegetable mixture and then cover with some of avocado mixture. Continue with another layer of kholrabi and vegetables and finish with kohlrabi piece.
Drizzle kohlrabi tower with vegetable stock and season with pepper. Cover each tower with 1 slice of prosciutto on it and serve garnished with remaining basil.
