Stuffed Kohlrabi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 49.03 g | (50 %) | ||
| Fat | 28.11 g | (24 %) | ||
| Carbohydrates | 61.72 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 32.82 g | (109 %) |
| Vitamin A | 157.27 mg | (19,659 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.51 mg | (54 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 5.19 mg | (43 %) | ||
| Vitamin B₆ | 1.37 mg | (98 %) | ||
| Folate | 148.03 μg | (49 %) | ||
| Pantothenic acid | 1.51 mg | (25 %) | ||
| Biotin | 24.49 μg | (54 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 565.83 mg | (596 %) | ||
| Potassium | 3,200.76 mg | (80 %) | ||
| Calcium | 322.36 mg | (32 %) | ||
| Magnesium | 174.21 mg | (58 %) | ||
| Iron | 5.29 mg | (35 %) | ||
| Zinc | 0.29 mg | (4 %) | ||
| Saturated fatty acids | 10.88 g | |||
| Cholesterol | 100.23 mg |
Ingredients
- Ingredients
- 8 baby Kohlrabi
- 500 grams Turkey cutlets
- 4 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 bunch Arugula
- ⅛ Chicken broth
- 300 grams Sour cream
- 1 pinch cayenne pepper
- 2 Tbsps lemon juice
- butter (to cover)
- Arugula
Preparation steps
Peel the kohlrabi thinly and cut off lids. Hollow them out, leaving about a 1 1/2 cm thick margin (approximately 1/2 inch) and coarsely chop the flesh.
Boil a pot of salted water and cook the kohlrabi shells for about 7 minutes. Do not let them become too soft. Remove from the pot, rinse cold and drain with the opening downwards.
Chop the turkey cutlets into small cubes and fry in some oil. Season with salt and pepper and set aside, covered.
Rinse the arugula and remove the coarse stems. Cut the leaves into strips.
Sauté the chopped kohlrabi flesh with the arugula in the remaining fat. Pour in the broth and bring to a boil. Stir in the sour cream, cover and simmer for about 10 minutes.
Purée the vegetables, bring to a boil again and season with salt, pepper, cayenne pepper and lemon juice.
Spoon the turkey cubes into the hollowed kohlrabi and place side by side in a greased baking dish. Fill with the vegetable purée and distribute butter flakes over the top. Spread the remaining sauce next to them in the dish.
Bake in a preheated oven at 200°C (approximately 400ºF) for about 20 minutes until browned.
Arrange the kohlrabi on plates along with the sauce. Serve garnished with arugula and mashed potatoes if desired.
