Kohlrabi with Spicy Sour Cream
(2 votes)
(2 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 871 mg | (22 %) | ||
| Calcium | 454 mg | (45 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Kohlrabi (including the leaves) (600 grams)
- 800 milliliters Vegetable broth
- salt
- 200 grams strong Blue cheese
- 150 grams acid Whipped cream
- freshly grated Nutmeg
- freshly ground peppers
- 1 splash lemon juice
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Peel the kohlrabi and cut in half lengthwise. Cook the kohlrabi halves in a little vegetable broth with salt for 15-20 minutes until crisp-tender and let cool. Scoop out the pulp with a melon baller leaving a 1.5 cm (approximately 1/2 inch) thick edge. Chop 1/4 of the hollowed out pulp and reserve the rest for another use. Mash the blue cheese and mix with the sour cream until smooth. Season with nutmeg, pepper and a little lemon juice.
2.
Stir in the kohlrabi pieces. The cream should be thick enough to hold its shape. Spoon the cheese mixture into the kohlrabi halves and press gently. Cut the kohlrabi in 3-4 wedges, sprinkle with parsley and insert wooden sticks. Serve the kohlrabi wedges on a bed of kohlrabi leaves.
