Kohlrabi rolls with microgreens

Kohlrabi rolls with microgreens

Total: 55 min. | Active: 30 min.
vegetarian
Nutritional value / person: 476 kcal
, Fat: 34 g
, Carbohydrate: 31 g
, Protein: 11 g
Serve as an appetizer, a fancy starter or even as a light lunch or dinner. A super-quick recipe that requires just a handful of ingredients. These small, creamy kohlrabi rolls go beautifully with salad, microgreens or vegetable sticks. You can heat them up in the oven the next day or take them with you as a packed lunch to complement a salad.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Kohlrabi

250 g kohlrabi, angler, cut into 8 equal pieces
salted water, boiling

Rolls

1 puff pastry dough, rolled into a rectangle (approx. 24 x 42 cm)
150 g cream cheese with herbs
1 egg, beaten
½ tbsp sesame seeds

Microgreens

120 g Micro Greens
1 tbsp olive oil
4 pinch sea salt
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How it's done

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Kohlrabi

Cook the kohlrabi in boiling salted water for approx. 10 mins., drain, leave to cool.

Rolls

Roll out the dough, cut into 8 equal squares, spread with cream cheese, leaving a border of approx. 2 cm. Place the kohlrabi on top. Fold the corners over the filling and press them together firmly, twist a little or tie with kitchen string. Brush the dough with egg, sprinkle with sesame seeds.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven.

Microgreens

Arrange the microgreens on plates, drizzle with oil, sprinkle with fleur de sel and top with the kohlrabi rolls.

Good to know
Tip: Instead of cream cheese with herbs, you can also use cream cheese seasoned with curry or horseradish.

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