Kohlrabi stuffed with vegetables, rice, and parmesan

Ingredients

• 4 large kohlrabi
• Salt
• 1 Garlic clove
• 2 carrots
• 1 tbsp Sunflower oil
• 150 g wild rice mix
• 300 ml Vegetable broth
• 80 g mushrooms
• 4 dried tomatoes
• 1 tbsp freshly chopped tarragon
• pepper (ground)
• 50 g freshly grated Parmesan
• butter (for the dish)

Instructions

1. 1.

   Peel the kohlrabi and cook in salted water for about 30 minutes. Drain, cool, cut off a lid on each, hollow them out, and finely dice the interior. Peel and finely chop the garlic. Peel and grate the carrots finely. Clean the mushrooms and slice thinly.

2. 2.

   Sauté the garlic in hot oil, add the rice and about half of the broth. Add the carrots, mushrooms, and kohlrabi cubes to the pot. Simmer for about 25 minutes, adding more broth as needed. Preheat the oven to 160°C fan.

3. 3.

   Finely chop the tomatoes and stir them in with the tarragon at the end. Season with salt and pepper. Fill the kohlrabi with the vegetable rice, place them in a buttered baking dish, and bake for about 15 minutes until hot. Sprinkle with parmesan before serving.