Stuffed Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 588 cal. | (28 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 57.7 μg | (96 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 450 μg | (150 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 385 mg | (405 %) | ||
| Potassium | 2,450 mg | (61 %) | ||
| Calcium | 425 mg | (43 %) | ||
| Magnesium | 295 mg | (98 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 8 Kohlrabi (250 grams or 8.8 ounces)
- salt
- 200 grams Veal shank
- 2 Tbsps chopped parsley
- 2 shallots
- 2 Tbsps butter
- 1 White roll (day-old)
- 250 grams lean Ground beef
- 1 egg
- freshly ground peppers
- 1 tsp grated Lemon peel
- 250 milliliters Vegetable broth
- 150 grams Whipped cream
- 2 tsps cornstarch
Preparation steps
Peel kohlrabi, remove greens and set aside. Boil 1 1/2 1iters (approximately 6 cups) of salted water, add kohlrabi and simmer for 20 minutes.
Dice veal. Julienne kohlrabi greens. Peel and mince shallots. Heat 1 tablespoon butter in a pan and sauté shallots.
Soak bread in lukewarm water. Combine veal, ground beef, shallots, parsley, kohlrabi greens and egg. Squeeze out bread and stir into mixture. Season with salt, pepper and lemon zest.
Cut the top from each kohlrabi. Hollow out the inside with a small knife or melon baller and mince flesh.
Stuff kohlrabi with meat mixture. Heat remaining butter in a large, wide casserole dish. Sauté kohlrabi flesh in butter. Deglaze with broth, add stuff kohlrabi, cover and simmer for about 30 minutes. Whisk together cream and cornstarch. Remove kohlrabi, boil drippings and whisk in cream mixture.
Plate stuffed kohlrabi and serve drizzled with pan sauce.
