Kohlrabi with Ground Meat Filling

Ingredients

• 8 young kohlrabi (about 250 g)
• Salt
• 200 g veal
• 2 tbsp chopped parsley
• 2 shallots
• 2 tbsp butter
• 1 roll of bread (from the day before)
• 250 g lean beef mince
• 1 egg
• Pepper (freshly ground)
• 1 tsp grated lemon zest
• 250 ml vegetable stock
• 150 g heavy cream
• 2 tsp cornstarch

Instructions

1. 1.

   Peel the kohlrabi, cut off the tender green tops and set aside. Bring a pot of salted water to a boil, simmer whole kohlrabi for 20 minutes, then drain and let cool.

2. 2.

   Cut veal into small cubes, almost minced. Slice the kohlrabi greens into fine strips. Peel shallots, dice finely, and sauté in 1 tbsp butter until translucent. Soak the bread roll in lukewarm water.

3. 3.

   Mix veal with beef mince, shallots, parsley, kohlrabi greens and egg. Squeeze out excess liquid from the soaked bread and fold it into the mixture. Season with salt, pepper and lemon zest.

4. 4.

   Trim a flat lid from each kohlrabi. Hollow out the interior with a small knife or melon baller and cut into cubes. Stuff the kohlrabi with the meat mixture and replace the lid.

5. 5.

   Heat remaining butter in a large wide pot, sauté kohlrabi cubes until lightly browned. Add vegetable stock, place stuffed kohlrabi back into the pot, cover, and simmer over medium heat for about 30 minutes.

6. 6.

   Whisk cream with cornstarch. Remove kohlrabi from pot, stir the cream mixture in, bring to a boil, and let thicken.