{"id":5275,"date":"2013-03-05T09:10:05","date_gmt":"2013-03-05T09:10:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5275"},"modified":"2013-03-05T09:10:05","modified_gmt":"2013-03-05T09:10:05","slug":"gefullte-kohlrabi-mit-spinat","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/05\/gefullte-kohlrabi-mit-spinat\/","title":{"rendered":"Gef\u00fcllte Kohlrabi mit Spinat"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Kohlrabi ohne Bl\u00e4tter (\u00e0 300 g)
\nSalz
\n500 g Blattspinat
\n600 g Fest kochende Bio-Kartoffeln
\n120 g Mittelalter Gouda
\n3 EL \u00d6l
\n350 ml Schlagsahne
\nSchwarzer Pfeffer
\nMuskat
\n1,5 EL Zitronensaft
\nButter f\u00fcr die Form
\n1 Zwiebel
\n2-3 Knoblauchzehen
\n100 ml Wei\u00dfwein
\nZucker<\/p>\n

Zubereitung<\/strong>
\n1. Kohlrabi sch\u00e4len, in kochendem Salzwasser 30-35 Minuten zugedeckt kochen, dann abschrecken. Kohlrabi vorsichtig mit einem Kugelausstecher aush\u00f6hlen. 100 g vom Inneren fein w\u00fcrfeln.
\n2. 200 g Spinat putzen, Stiele entfernen. Spinat waschen und abtropfen lassen. 200 g Kartoffeln sch\u00e4len und in 1\/2 cm gro\u00dfe W\u00fcrfel schneiden. Spinat in kochendem Salzwasser blanchieren, herausheben, abschrecken, gut ausdr\u00fccken und grob hacken. Dann 200 g Kartoffeln im Blanchierwasser 4-5 Minuten kochen, abschrecken und abtropfen lassen. 60 g K\u00e4se in kleine W\u00fcrfel schneiden, den Rest grob raspeln. 1 EL \u00d6l in einer Pfanne erhitzen. Spinat, Kartoffeln und Kohlrabiw\u00fcrfeln darin and\u00fcnsten. Mit 100 ml Sahne abl\u00f6schen, cremig einkochen. Gew\u00fcrfelten K\u00e4se zugeben und schmelzen lassen. Mit Salz, Pfeffer, Muskat und Zitronensaft w\u00fcrzen. Kohlrabi damit f\u00fcllen, in eine leicht gebutterte Auflaufform setzen. Mit dem geraspelten K\u00e4se bestreuen. Im
\nvorgeheizten Ofen bei 200\u00b0C 25 Minuten backen (Gas 3. Umluft 180\u00b0C).
\n3. Restlichen Spinat putzen, 1 Minute blanchieren, abschrecken und abtropfen lassen. Restliche Kartoffeln sch\u00e4len, in schmale Spalten schneiden, 10-15 Minuten weich kochen, abschrecken und abtropfen lassen. Zwiebel fein w\u00fcrfeln, Knoblauch durchpressen, beides im restlichen \u00d6l glasig d\u00fcnsten. Spinat und Kartoffeln zugeben, mit Wein abl\u00f6schen, mit restlicher Sahne einkochen. Herzhaft mit Salz, Pfeffer und 1 Prise Zucker abschmecken. Zu den Kohlrabi servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 Kohlrabi ohne Bl\u00e4tter (\u00e0 300 g) Salz 500 g Blattspinat 600 g Fest kochende Bio-Kartoffeln 120 g Mittelalter Gouda 3 EL \u00d6l 350 ml Schlagsahne Schwarzer Pfeffer Muskat 1,5 EL Zitronensaft Butter f\u00fcr die Form 1 Zwiebel 2-3 Knoblauchzehen 100 ml Wei\u00dfwein Zucker Zubereitung 1. Kohlrabi sch\u00e4len, in kochendem Salzwasser 30-35 Minuten zugedeckt … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[18],"tags":[339,64],"class_list":["post-5275","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kohlrabi","tag-spinat","item-wrap"],"yoast_head":"\nGef\u00fcllte Kohlrabi mit 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Februar 2013","format":false,"excerpt":"Zutaten Hackbraten 70 g Wei\u00dfbrot (ohne Rinde) 100 ml Milch 1 kleine Zwiebel 1\/2 kleine Zucchino 1\/2 Rote Paprikaschote 10 g Getrocknete Trompetenpilze 2 EL \u00d6l 1\/2 Gehackte Knoblauchzehe 100 g Kalbsbr\u00e4t 1-2 EL Sahne 150 g H\u00e4hnchenschenkelfleisch, (ohne Haut und Knochen) 350 g Schweinehackfleisch 2 Eier 1 TL Scharfer\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4928,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/22\/salat-von-fruhlingsgemuse-mit-spinat-frischkase-nocken\/","url_meta":{"origin":5275,"position":2},"title":"Salat von Fr\u00fchlingsgem\u00fcse mit Spinat-Frischk\u00e4se-Nocken","author":"Steffen","date":"22. 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Februar 2013","format":false,"excerpt":"Zutaten F\u00fcr die Farce 175 g Lachsfilet (k\u00fcchenfertig) Salz, Pfeffer, Muskatnuss 175 g Sahne 1 TL Scharfer Senf Einige Tropfen Zitronensaft 1 TL Frisch gehackter Dill Strudel 4 Strudelbl\u00e4tter (20 x 30 cm) Fl\u00fcssige Butter, zum Bestreichen 1 Zitrone 1 Knoblauchzehe 4 Zanderfilets, a 100 g (ohne Haut) Salz und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4924,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/01\/20\/kartoffel-kohlrabi-salat\/","url_meta":{"origin":5275,"position":5},"title":"Kartoffel-Kohlrabi Salat","author":"Steffen","date":"20. Januar 2013","format":false,"excerpt":"Zutaten 300 g Kleine neue Kartoffeln 300 g Kohlrabi 125 g Kopfsalat 1\/2 Bund Pimpinelle 50 g Zwiebeln 3 EL S\u00fc\u00dfer Senf 4 EL Wei\u00dfweinessig 8 EL \u00d6l 1 TL Gehackter Estragon Salz, wei\u00dfer Pfeffer Zucker Zubereitung Kartoffeln waschen und mit Schale in kochendem Salzwasser ca. 20 Minuten garen. Abgie\u00dfen,\u2026","rel":"","context":"In "Beilagen"","block_context":{"text":"Beilagen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/beilagen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5275"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5275\/revisions"}],"predecessor-version":[{"id":5276,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5275\/revisions\/5276"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}