Potato-Kohlrabi Casserole
Potato-Kohlrabi Casserole - Take straight from the oven to the table: a straightforward, inexpensive family meal
Healthy, because
Even smarter
Nutritional values
One portion of the potato and kohlrabi casserole covers your vitamin C requirement by about two thirds. It also contains several B vitamins and ensures good nerves, growth and a strong immune system.
The tender kohlrabigrün also fits in the cucumber salad. So if you have a lot of tender leaves, you can add some of them finely chopped under the salad.
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,497 mg | (37 %) | ||
| Calcium | 512 mg | (51 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 61 mg |
Ingredients
- Ingredients
- 5 slices cooked ham (about 150 grams)
- 8 potatoes (about 800 grams)
- 2 Kohlrabi (about 600 grams)
- salt
- peppers
- Nutmeg
- 1 tsp butter
- 200 milliliters
- 150 milliliters Coffee creamer (10% fat)
- 50 grams Parmesan
- 1 Cucumber (about 500 grams)
- ½ bunch Dill
- 1 small onion
- ½ small lemon
- 1 Tbsp vegetable oil
- 5 Tbsps Yogurt (low-fat)
Kitchen utensils
Preparation steps
Cut the cooked ham into small dice. Peel the potatoes and kohlrabi and separate greens from the kohlrabi. Slice potatoes and kohlrabi bulbs on a mandoline into very thin slices.
Rinse kohlrabi leaves, shake dry and chop finely.
Mix potato and kohlrabi slices in a large bowl with ham and chopped kohlrabi greens. Season with salt, pepper and freshly grated nutmeg.
Brush a shallow baking dish with butter and spread potato mixture in a single layer. Mix milk and creamer and pour evenly over the vegetables.
Coarsely grate the cheese and sprinkle over the casserole. Bake on middle rack in preheated oven at 200°C (fan 180°C, gas mark 3) (approximately 400°F/convection 350°F) until bubbling and golden brown, about 45 minutes.
Meanwhile, rinse cucumber under hot water, wipe dry and cut into thin slices.
Rinse dill, shake dry, pluck fronds and finely chop. Peel onion and chop finely. Squeeze juice from lemon half.
Whisk together the oil, yogurt and 1-2 tablespoons lemon juice in a large bowl. Add the dill, onion and cucumber and mix to combine. Season with salt and pepper and serve with the casserole.
