As of: March 1, 2024, 7:42 a.m
By: Sandra Keck
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A hearty low-carb dish that fits perfectly into spring.
The recipe for stuffed kohlrabi with minced meat can be found here.
© Simply Tasty
A hearty low carb recipe that fits perfectly into spring.
The kohlrabi are filled with a spicy vegetable mince mix and cooked in the oven.
Today we have a versatile spring vegetable on our plates that is simply delicious both raw and cooked: kohlrabi.
The cabbage plant is available to buy all year round, but often only as a stored or imported product.
From now on, the inconspicuous, pale vegetable is also available from local cultivation again.
It contains a lot of vitamin C, which strengthens your immune system.
But we are more interested in the mild and sweet taste, which also comes into its own in the colorful spring goulash with turkey.
And if you generally like stuffed vegetables, then you might want to take a closer look at the recipe for stuffed beetroot with cream cheese.
That's how it's done:
You need the following ingredients for this delicious low carb recipe:
Stuffed kohlrabi:
4 kohlrabi
400 g minced beef
1 tsp mustard
1.5 tsp salt
0.5 tsp pepper
50 g spring onions, chopped
100 g carrots, grated
White wine cream sauce:
3 tbsp cooking oil
100 g onions, diced
400 g potatoes*, peeled and cut into thick slices
1 tsp salt
0.5 tsp pepper
200 ml white wine
400 ml vegetable broth
200 ml whipped cream
chives, to taste
*
Simply Tasty Tip:
For a strict low-carb diet, you can simply replace the potatoes with legumes or vegetables such as cauliflower.
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The preparation goes like this:
For the stuffed kohlrabi:
Wash and clean the kohlrabi and remove the outer leaves.
Cut off the top and carefully hollow out the inside of the kohlrabi using a ball cutter.
Make sure that a border that is at least 1 cm thick remains.
Cut the flesh into small pieces and set aside.
Mix the ground beef with mustard, salt, pepper, spring onions, carrots and about a handful of chopped kohlrabi pulp well with your hands.
Stuff into the hollowed out kohlrabi, press down well and place the cut off lids on top.
For the white wine cream sauce:
Heat cooking oil in an ovenproof pan.
Sauté the onion and remaining kohlrabi pulp in it.
Add potatoes, salt and pepper and continue frying.
Deglaze with white wine, vegetable broth and whipped cream.
Place the stuffed kohlrabi side by side in the pan and bake in a preheated oven at 200 °C for about 60 minutes.
Garnish with chives if desired and enjoy!
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If you don't like kohlrabi, you will definitely love this recipe for stuffed kohlrabi with minced meat.
© Simply Tasty