Meat and Vegetable Filled Baked Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 80.5 μg | (134 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.5 μg | (46 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 221 mg | (233 %) | ||
| Potassium | 2,267 mg | (57 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the puree
- 400 grams starchy potatoes
- 400 grams carrots
- salt
- 2 Tbsps butter
- 200 milliliters milk
- freshly grated Nutmeg
- For kohlrabi
- 4 Kohlrabi
- salt
- ½ onion
- 400 grams ground pork
- freshly ground peppers
- ½ tsp dried marjoram
- ½ tsp Caraway
- 1 pinch Red pepper flakes
- 4 Tbsps finely chopped parsley
Preparation steps
For the puree: Rinse and peel the potatoes and cut into chunks. Rinse the carrots, peel and cut slightly smaller than the potatoes. Cook the potatoes and carrots together in a pot of boiling salted water until knife-tender, about 20 minutes. Preheat the oven to 180°C (approximately 350°F).
For the kohlrabi: Meanwhile, rinse and peel the kohlrabi. Cut off lids and hollow out the centers with a melon baller. Blanch the kohlrabi in a pot of boiling salted water for 5 minutes. Meanwhile, coarsely grate the balls of kohlrabi and transfer to a bowl. Peel the onion, chop finely and add to the bowl along with the ground pork, marjoram, caraway and paprika, season with salt and pepper.
Drain the potatoes and carrots. Return to the pan and gently heat to evaporate the water. Mash with a potato masher and mix with butter and hot milk to a smooth puree. Season with salt and nutmeg.
Spoon the filling into the kohlrabi, place in a baking dish with a little water on the bottom and bake until the filling is cooked through. Arrange on plates. Sprinkle with parsley and serve.
