Stuffed Kohlrabi with Millet and Mushrooms

2
Average: 2 (1 vote)
(1 vote)
Stuffed Kohlrabi with Millet and Mushrooms
share Share
print
bookmark_border Copy URL
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
449
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie449 cal.(21 %)
Protein20 g(20 %)
Fat11 g(9 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage12.4 g(41 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.8 mg(23 %)
Vitamin K62.1 μg(104 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin17.1 mg(143 %)
Vitamin B₆0.8 mg(57 %)
Folate448 μg(149 %)
Pantothenic acid2 mg(33 %)
Biotin28.1 μg(62 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C387 mg(407 %)
Potassium2,251 mg(56 %)
Calcium381 mg(38 %)
Magnesium343 mg(114 %)
Iron7.8 mg(52 %)
Iodine13 μg(7 %)
Zinc3.6 mg(45 %)
Saturated fatty acids5.3 g
Uric acid213 mg
Cholesterol19 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
250 grams Millet
8 small Kohlrabi (with leaves)
2 shallots
150 grams button Mushroom
2 Tbsps butter
2 Tbsps parsley (finely chopped)
3 Tbsps Heavy cream
salt
freshly ground peppers
Nutmeg
How healthy are the main ingredients?
MilletparsleyKohlrabishallotsaltNutmeg

Preparation steps

1.

Boil millet with about 500 ml (approximately 2 cups) of salted water, cover and let cook about 20 minutes over low heat.

2.

Trim kohlrabi top with a knife to make a flat lid. Cut and chop the larger leaves.

3.

Peel the kohlrabi and cook for about 15 minutes in boiling salted water, remove and put cooking water aside.

4.

Scoop out the kohlrabi with a small sharp spoon so that a wall of approximately 1 cm (approximately 3/8 inch) remains and finely chop the flesh.

5.

Wipe mushrooms with a damp paper towel, trim and chop finely.

6.

Peel shallots, chop finely and cook in butter until translucent. Add chopped mushrooms and fry, then add chopped kohlrabi and cook briefly. Allow to cool and mix with half the parsley and about 4 tablespoons of millet and the cream and season with salt, pepper and nutmeg.

7.

Place mixture into the kohlrabi bowls, place lid on the bowls and set side by side in a pan. Pour in 250 ml (approximately 1 cup) of the reserved cooking liquid, cover and cook over medium heat.

8.

Combine chopped kohlrabi leaves and remaining parsley with remaining warm millet mix.

9.

Arrange the stuffed kohlrabi with herb millet on plates, drizzle with hot cooking liquid and serve.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners