Stuffed Kohlrabi with Millet Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 62.1 μg | (104 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 449 μg | (150 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 388 mg | (408 %) | ||
| Potassium | 2,271 mg | (57 %) | ||
| Calcium | 385 mg | (39 %) | ||
| Magnesium | 346 mg | (115 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 250 grams Millet
- 8 small Kohlrabi
- 250 milliliters Vegetable broth
- 2 onions
- 2 garlic cloves
- 150 grams Mushrooms (such as chanterelles or button)
- 2 Tbsps vegetable oil
- 3 Tbsps Whipped cream
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps parsley (chopped)
Preparation steps
Bring the millet to a boil with about 500 ml (approximately 2 cups) of salted water. Reduce the heat and simmer for about 20 minutes. Rinse, trim and peel the kohlrabi, setting aside the leaves. Place the kohlrabi in a pot with the vegetable broth, cover and simmer for about 20 minutes, until al dente. Remove the kohlrabi (saving the cooking liquid), cut a lid off of the top, scoop the flesh from the inside (forming a bowl) and chop. Peel the onions and garlic and chop finely.
Trim the mushrooms, cut into smaller pieces as required and fry briefly in oil with garlic, onions and the chopped kohlrabi flesh. Remove from the heat and let cool. Stir in 4 tablespoons of the millet and the cream and season with salt, pepper and nutmeg.
Pour the mixture into the hollowed kohlrabi, replace the lid and set side by side in a wide pot. Pour in the kohlrabi cooking liquid and cook over medium heat for about 10 minutes. Chop the kohlrabi leaves and stir into the remaining millet along with the parsley and cook everything briefly. Arrange the millet on plates, top with a stuffed kohlrabi and serve drizzled with the cooking liquid.
