Vegetarian Stuffed Kohlrabi
(0 votes)
(0 votes)
Vegetarian Stuffed Kohlrabi - This vegetarian dish brings Spring to the plate.
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
128
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 18 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 small Kohlrabi
- 30 grams raisins
- 150 grams carrots
- 5 Tbsps Crème fraiche (100 grams)
- salt
- peppers
- 1 tsp butter
- 4 Tbsps Vegetable broth
- 4 stalks parsley
Preparation steps
1.
Peel the kohlrabi and carefully scoop out the insides. Chop the removed insides finely.
2.
Soak the raisins in lukewarm water. Rinse, peel and finely dice the carrots. Drain the raisins, squeeze out excess water then mix with the carrots, 3 tablespoons crème fraîche and chopped kohlrabi. Season with salt and pepper and use to stuff the kohlrabi.
3.
Arrange in a greased baking dish, add the broth, cover and bake in a preheated oven at 175°C (fan 150°C; gas mark 2) (approximately 350°F) for 35-40 minutes.
4.
Meanwhile, rinse the parsley, shake dry, pluck the leaves and chop. Arrange the stuffed kohlrabi on 4 serving plates and garnish with crème fraîche and parsley.
