Kohlrabi with Filling in Sauce

Ingredients

• 4 kohlrabi
• Salt
• 0.5 bunch Parsley
• 1 tbsp oil
• 0.13 l poultry broth
• 300 g crème fraîche
• Pepper
• 1 pinch cayenne pepper
• 2 tbsp lemon juice
• 150 g Smoked salmon
• 200 g cooked rice (from the day before)
• oil (for greasing the dish)','butter flakes (for topping)

Instructions

1. 1.

   Thinly peel the kohlrabi and cut off a lid at the top. Hollow out the vegetable leaving about a 1½ cm thick rim, finely chop the hollowed flesh. Boil plenty of salted water and cook the kohlrabi for about 5 minutes depending on size, then drain, shock in cold water, and let it drip with the opening downwards. Preheat the oven to 200 °C (convection).

2. 2.

   Wash, dry, shake, and finely chop the parsley. Sauté the chopped flesh in hot oil, pour in broth, and bring to a boil. Stir in crème fraîche, cover, and simmer for about 10 minutes. Puree the vegetable, re‑boil, and season with salt, pepper, cayenne, and lemon juice.

3. 3.

   Dice the salmon and mix it with half of the vegetable sauce and two thirds of the parsley. Fold in the rice. Fill the hollowed kohlrabi with the rice‑salmon mixture and arrange them side by side in a greased baking dish. Pour the remaining sauce over them and top with butter flakes. Bake in the preheated oven (200 °C) for about 20–30 minutes.

4. 4.

   Plate the kohlrabi with sauce on dishes and garnish with the remaining parsley.