Stuffed Kohlrabi

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(2 votes)
Stuffed Kohlrabi
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
300
calories
Calories

Healthy, because

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

1 piece contains
(Percentage of daily recommendation)
Calorie300 cal.(14 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage7.3 g(24 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.8 mg(15 %)
Vitamin K29.5 μg(49 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.1 mg(68 %)
Vitamin B₆0.4 mg(29 %)
Folate226 μg(75 %)
Pantothenic acid0.6 mg(10 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C195 mg(205 %)
Potassium1,272 mg(32 %)
Calcium318 mg(32 %)
Magnesium156 mg(52 %)
Iron2.5 mg(17 %)
Iodine8 μg(4 %)
Zinc1.9 mg(24 %)
Saturated fatty acids8.2 g
Uric acid106 mg
Cholesterol32 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
4 Kohlrabi (each 300 grams)
salt
freshly ground peppers
2 carrots
2 scallions
2 Tbsps finely chopped Chervil
2 Tbsps butter
Nutmeg (freshly grated)
75 grams Pearl barley
250 milliliters Vegetable broth
100 milliliters dry white wine
40 grams grated spicy Gouda
butter (for the pan)
How healthy are the main ingredients?
GoudaKohlrabisaltcarrotNutmeg

Preparation steps

1.

Peel kohlrabi, cover and parboil in boiling salted water over medium heat for about 30 minutes. Remove, drain and let cool.

2.

Peel carrots and cut into small cubes. Trim scallions, rinse and cut into rings.

3.

Hollow kohlrabi and finely chop half of hollowed flesh.

4.

In a pan, heat the butter and sauté carrots, scallions and kohlrabi flesh while stirring for 5 minutes. Stir in the barley and pour in 100 ml (approximately 1/2 cup) of vegetable broth. Season with salt, pepper and nutmeg, stir in the chervil, then fill in the hollowed kohlrabi. Put in a buttered baking dish. Pour in the remaining vegetable broth and the wine, and season with salt and pepper. Bake stuffed kohlrabi in a preheated oven (200°C, approximately 400°F) for about 20 minutes. Sprinkle the cheese on top and cook for a further 10 minutes until the cheese melts and browning begins.

5.

To serve, arrange the kohlrabi on warmed plates and serve drizzled with some sauce.

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