Soft Eggs with Kohlrabi and Peas in White Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 26.8 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 630 mg | (16 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 339 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 6 eggs
- 500 grams Kohlrabi
- 80 grams Peas (frozen)
- 1 shallot
- 1 Tbsp Canola oil
- 500 milliliters Vegetable broth
- 10 grams cornstarch
- 60 milliliters Whipped cream
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- salt
- peppers
- ½ handful Chervil
Preparation steps
Soft boil the eggs in boiling water for about 8 minutes sharp. Meanwhile, rinse the kohlrabi, trim, peel, halve and thinly slice. Remove the peas from the pack and let them thaw.
Peel the shallot and chop finely. Heat the oil in a saucepan and fry the shallots in it until soft. Pour in the vegetable broth, add the kohlrabi, and simmer for about 5 minutes. Add the thawed peas and let cook for 1-2 minutes. Stir the starch with the cream until smooth and pour into the vegetables. Bring to a boil, so that the sauce gets thick. Stir in the lemon zest and juice, season with salt and pepper. Rinse the parsley, shake dry and pluck the leaves.
Peel the eggs and halve lengthwise. Divide the vegetables and three egg halves on a plate, sprinkle with the parsley and serve.
