| Type | Per person |
|---|---|
| Energy | 555 kcal |
| Fat | 20 gr |
| of which saturated | 3 gr |
| Carbohydrates | 65 gr |
| of which sugars | 9 gr |
| Fibres | 15 gr |
| Protein | 20 gr |
| Salt | 0 gr |
Cabbage crab dish with a nut crust
Main course
2 persons
30 - 60 min
With seasonal products
185gr vegetables p.p.
Ingredients
2 persons
| 500 grams potatoes |
| 2 kohlrabi |
| 1 thin winter carrot |
| 50 grams hazelnuts |
| 1 (old) brown or whole-wheat slice of bread |
| 1 tablespoon grated 30+ mature cheese |
| 100 ml semi-skimmed milk |
| pepper |
| nutmeg |
Preparation
- Peel the potatoes. Boil the potatoes in little water for about 20 minutes until tender.
- Peel the kohlrabi thinly and cut into cubes.
- Scrape the carrot and cut into slices.
- Cook the kohlrabi and carrot in little water for about 5 minutes.
- Toast the hazelnuts in a dry frying pan and let them cool down.
- Toast the bread and grind it into crumbs.
- Chop the hazelnuts into coarse crumbs and mix with the breadcrumbs and grated cheese.
- Bring the milk to the boil.
- Mash the cooked potatoes and make a mash with the hot milk, pepper and nutmeg.
- Preheat the grill.
- Spoon the vegetables into a baking dish and cover with the mashed potatoes. Spread the nut mixture on top.
- Let this colour lightly under the hot grill.
Source: Voedingscentrum
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Nutritional values
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