Stuffed Kohlrabi
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 300 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 1,272 mg | (32 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 156 mg | (52 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 4 Kohlrabi (each 300 grams)
- salt
- freshly ground peppers
- 2 carrots
- 2 scallions
- 2 Tbsps finely chopped Chervil
- 2 Tbsps butter
- Nutmeg (freshly grated)
- 75 grams Pearl barley
- 250 milliliters Vegetable broth
- 100 milliliters dry white wine
- 40 grams grated spicy Gouda
- butter (for the pan)
Preparation steps
Peel kohlrabi, cover and parboil in boiling salted water over medium heat for about 30 minutes. Remove, drain and let cool.
Peel carrots and cut into small cubes. Trim scallions, rinse and cut into rings.
Hollow kohlrabi and finely chop half of hollowed flesh.
In a pan, heat the butter and sauté carrots, scallions and kohlrabi flesh while stirring for 5 minutes. Stir in the barley and pour in 100 ml (approximately 1/2 cup) of vegetable broth. Season with salt, pepper and nutmeg, stir in the chervil, then fill in the hollowed kohlrabi. Put in a buttered baking dish. Pour in the remaining vegetable broth and the wine, and season with salt and pepper. Bake stuffed kohlrabi in a preheated oven (200°C, approximately 400°F) for about 20 minutes. Sprinkle the cheese on top and cook for a further 10 minutes until the cheese melts and browning begins.
To serve, arrange the kohlrabi on warmed plates and serve drizzled with some sauce.
