Stuffed Kohlrabi

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Stuffed Kohlrabi
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 17 min.
Ready in
Calories:
456
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie456 cal.(22 %)
Protein23.93 g(24 %)
Fat24.28 g(21 %)
Carbohydrates39.23 g(26 %)
Sugar added1.05 g(4 %)
Roughage18.44 g(61 %)
Vitamin A1,503.5 mg(187,938 %)
Vitamin D0.53 μg(3 %)
Vitamin E2.78 mg(23 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.28 mg(25 %)
Niacin9.58 mg(80 %)
Vitamin B₆0.96 mg(69 %)
Folate83.19 μg(28 %)
Pantothenic acid1.62 mg(27 %)
Biotin12.78 μg(28 %)
Vitamin B₁₂0.99 μg(33 %)
Vitamin C289.79 mg(305 %)
Potassium1,806.01 mg(45 %)
Calcium175.96 mg(18 %)
Magnesium106.75 mg(36 %)
Iron2.87 mg(19 %)
Iodine6.09 μg(3 %)
Zinc2.17 mg(27 %)
Saturated fatty acids12.63 g
Cholesterol112.99 mg

Ingredients

for
4
Ingredients
4 Kohlrabi
1 shallot
1 handful Garlic mustard (or arugula)
300 grams Ground meat (beef)
salt
freshly ground peppers
1 tsp grainy Mustard
butter (for the mold)
300 grams carrots
2 Tbsps butter
150 milliliters Vegetable broth
150 milliliters Whipped cream
2 Tbsps freshly chopped parsley
1 tsp White vinegar
1 pinch sugar
How healthy are the main ingredients?
carrotWhipped creamparsleyMustardsugarKohlrabi

Preparation steps

1.

Peel the kohlrabi and trim the bottom to stabilize. Finely chop the young leaves. Cut off a lid, scoop out the insides and steam for about 10 minutes. Finely dice the removed flesh.

2.

Preheat the oven to 200°C (approximately 400°F).

3.

Peel the shallot and finely chop. Rinse the mustard greens, set 4 leaves aside and finely chop the remainder. Mix the shallot, 1/2 the kohlrabi greens and 1/2 the mustard greens into the ground beef. Season with salt and pepper, add the mustard and use to fill the kohlrabi. Place the lid back on the kohlrabi, arrange in a greased baking dish and bake for 25-30 minutes.

4.

Meanwhile, peel the carrots and slice. Sauté briefly with the chopped kohlrabi in butter then deglaze with the broth. Add the cream and bring to a boil. Simmer for 7 minutes then stir in the parsley, remaining greens, vinegar and sugar. Season with salt and pepper and distribute between serving plates. Add a baked kohlrabi to each plate and garnish with the reserved mustard greens. 

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