Vegetarian Kohlrabi Cordon Bleu
Nutritional values
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 94.3 μg | (157 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,286 mg | (32 %) | ||
| Calcium | 362 mg | (36 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 4 Kohlrabi
- salt
- 1 garlic clove
- 100 grams cream cheese
- 2 Tbsps freshly chopped Fresh herbs (such as chives, parsley and chervil)
- freshly ground peppers
- 1 tsp lemon juice
- 3 Tbsps Pastry flour
- 2 eggs
- 120 grams breadcrumbs
- 40 grams grated Parmesan
- clarified butter (to fry)
- 1 Lettuce
- 4 Tbsps olive oil
- 2 Tbsps lemon juice
- 2 Tbsps white balsamic vinegar
Preparation steps
Peel the kohlrabi and cut into 16 slices, about 1 cm (approximately ½ inch) thick. Blanch the kohlrabi slices in salted water for about 2 minutes until they have a lot of bite. Drain and pat dry.
Peel the garlic and squeeze in a bowl. Stir in the cream cheese and the herbs, and season with salt and pepper. Season the kohlrabi slices with salt and pepper, and sprinkle with a little lemon juice.
Spread half of the kohlrabi slices with the cream cheese mixture and press a second kohlrabi slice lightly over each. Coat with the flour and dip into the beaten eggs. Mix the breadcrumbs with the Parmesan and coat the egg-dipped kohlrabi in it.
Fry the coated kohlrabi until golden brown in hot butter in a large frying pan on each side for 2-3 minutes. Remove and drain on kitchen paper.
Rinse the lettuce, trim, shake dry and pluck small leaves. Stir the olive oil with the lemon juice and balsamic vinegar, and season with salt and pepper in a bowl. Toss the lettuce into the olive oil mixture.
Serve the fried kohrabi with lettuce salad.
