Stuffed kohlrabi
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 23.93 g | (24 %) | ||
| Fat | 24.28 g | (21 %) | ||
| Carbohydrates | 39.23 g | (26 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 18.44 g | (61 %) |
| Vitamin A | 1,503.5 mg | (187,938 %) | ||
| Vitamin D | 0.53 μg | (3 %) | ||
| Vitamin E | 2.78 mg | (23 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 9.58 mg | (80 %) | ||
| Vitamin B₆ | 0.96 mg | (69 %) | ||
| Folate | 83.19 μg | (28 %) | ||
| Pantothenic acid | 1.62 mg | (27 %) | ||
| Biotin | 12.78 μg | (28 %) | ||
| Vitamin B₁₂ | 0.99 μg | (33 %) | ||
| Vitamin C | 289.79 mg | (305 %) | ||
| Potassium | 1,806.01 mg | (45 %) | ||
| Calcium | 175.96 mg | (18 %) | ||
| Magnesium | 106.75 mg | (36 %) | ||
| Iron | 2.87 mg | (19 %) | ||
| Iodine | 6.09 μg | (3 %) | ||
| Zinc | 2.17 mg | (27 %) | ||
| Saturated fatty acids | 12.63 g | |||
| Cholesterol | 112.99 mg |
Ingredients
- 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
Preparation steps
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.
Preheat the oven to 200°C (approximately 400°F).
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.
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.