EatSmarter exclusive recipe

Stuffed Kohlrabi

with Cream Cheese and Peas
3
Average: 3 (3 votes)
(3 votes)
Stuffed Kohlrabi

Stuffed Kohlrabi - Spring flavors: Light, mild and fresh!

share Share
print
bookmark_border Copy URL
Health Score:
Health Score
9,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
308
calories
Calories

Healthy, because

Even smarter

Nutritional values

The delicious tubers score points for their high vitamin C content and cover the average daily requirement by around 80 percent. Together with peas and spring onions, they not only bring a spring-green colour to your plate but also fibre.

Looking for an appropriate accompaniment to the vegetarian stuffed kohlrabi? No problem: homemade mashed potatoes or - even less fat - small, young jacket potatoes go very well with them.

1 serving contains
(Percentage of daily recommendation)
Calorie308 kcal(15 %)
Protein14 g(14 %)
Fat15 g(13 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.3 mg(21 %)
Folate61 μg(20 %)
Pantothenic acid1.2 mg(20 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C85 mg(89 %)
Potassium787 mg(20 %)
Calcium271 mg(27 %)
Magnesium86 mg(29 %)
Iron3.4 mg(23 %)
Iodine14 μg(7 %)
Zinc2.1 mg(26 %)
Saturated fatty acids7.4 g
Uric acid170 mg
Cholesterol104 mg
Development of this recipe:

Ingredients

for
4
Ingredients
4
small Kohlrabi (each about 150 grams)
1 bunch
1 pound
fresh Peas (or 250 grams frozen)
3 sprigs
1 tablespoon
Butter (30 grams)
3 tablespoons
Pastry flour (40 grams)
1 cup
1 tablespoon
4 ounces
½
small Lemon
1
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 large Pot, 1 Sieve, 1 Large knife, 1 Slotted spoon, 1 Melon baller, 1 Tablespoon, 1 large Skillet, 1 Wooden spoon, 1 Small pot, 1 Whisk, 1 Measuring cups, 1 Citrus juicer, 1 Nutmeg grater, 1 Cup, 1 Fork, 1 small Ladle

Preparation steps

1.
Stuffed Kohlrabi preparation step 1

Trim and peel kohlrabi. Rinse delicate kohlrabi leaves, shake dry and set aside. Cook kohlrabi in boiling salted water over medium heat for about 20 minutes.

2.
Stuffed Kohlrabi preparation step 2

Meanwhile, trim scallions, rinse and cut into thin rings.

3.
Stuffed Kohlrabi preparation step 3

Remove peas from the pods, rinse in a sieve and drain.

4.
Stuffed Kohlrabi preparation step 4

Rinse mint, shake dry, pluck leaves and chop finely. Chop kohlrabi leaves finely.

5.
Stuffed Kohlrabi preparation step 5

Remove cooked kohlrabi from the pot with a slotted spoon. Reserve the cooking water. Put kohlrabi on the work surface and allow to cool slightly.

6.
Stuffed Kohlrabi preparation step 6

Meanwhile, melt butter in a skillet and fry the flour in it, stirring constantly until golden.

7.
Stuffed Kohlrabi preparation step 7

Measure 250 ml (approximately 1 cup) of kohlrabi cooking water. Combine with the milk and stir into the roux. Bring to a boil and simmer, stirring occasionally, over low heat for about 15 minutes.

8.
Stuffed Kohlrabi preparation step 8

From the cooled kohlrabi bulbs, cut a lid from each and scoop out the interiors gently with a melon baller. Finely dice the scooped flesh and the flesh from the lids.

9.
Stuffed Kohlrabi preparation step 9

Heat oil in a large skillet. Add scallions and peas and cook on medium heat for about 5 minutes. Add kohlrabi cubes, cream cheese and mint and stir to combine. Season with salt and pepper.

10.
Stuffed Kohlrabi preparation step 10

Squeeze half a lemon. Season the cheese sauce with lemon juice, salt and pepper. Season to taste with grated nutmeg, stir in chopped kohlrabi leaves and remove from heat.

11.
Stuffed Kohlrabi preparation step 11

Separate the egg. Whisk egg yolk in a bowl and whisk in the cooled cheese sauce (save egg white for another use).

12.
Stuffed Kohlrabi preparation step 12

Fill kohlrabi cups with the pea mixture and serve with the sauce.