Stuffed Kohlrabi with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 44 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 1,371 mg | (34 %) | ||
| Calcium | 257 mg | (26 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 Kohlrabi
- salt
- 1 shallot
- 1 garlic clove
- 100 grams button Mushroom
- 1 Tbsp Canola oil
- freshly ground peppers
- butter (for greasing)
- 1 handful Tarragon
- 150 grams butter
- 2 egg yolks
- 1 Tbsp lemon juice
- white peppers
- 50 milliliters Whipped cream
- 150 grams white Beans (from the jar)
- 150 grams fresh Broad bean (individual)
Preparation steps
Peel the kohlrabi and cut a lid around the top. Hollow the inside leaving a 1 cm thick edge (approximately 1/2 inch) and coarsely chop the flesh, together with the lid. Cook the shells for 10-15 minutes in boiling salted water.
Peel and finely chop the shallot and garlic. Trim the mushrooms, halve them and cut into thin slices. Heat the oil in a pan and fry the mushrooms for about 5 minutes, until the liquid has evaporated. Season with salt and pepper.
Preheat the oven to 100°C (approximately 200ºF).
Drain the kohlrabi shells and fill with the mushrooms. Place in a greased baking dish and keep warm in the oven.
For the sauce, rinse the tarragon and shake dry. Melt the butter and mix with half the tarragon.
Whisk the egg yolks with the lemon juice and season with salt and white pepper. Beat until creamy over a pan of hot water. Remove from the heat and slowly mix into the butter-tarragon, followed by the cream.
Drain the white beans and rinse thoroughly. Rinse the fava beans and blanch in salted water for about 4 minutes, together with the chopped kohlrabi. In the last minute, add the white beans.
Remove the tarragon from the sauce and add the drained beans. Place the kohlrabi shells on a plate and drizzle with the bean sauce.
Serve garnished with remaining tarragon leaves.
