Kohlrabi with Millet-Mushroom Filling

Ingredients

• 250 g millet
• 8 small kohlrabi (with leaves)
• 2 shallots
• 150 g Mushrooms
• 2 tbsp butter
• 2 tbsp finely chopped parsley
• 3 tbsp heavy cream
• Salt
• freshly ground pepper
• nutmeg

Instructions

1. 1.

   Bring millet to a boil with about 500 ml salted water, cover and simmer for about 20 minutes over low heat.

2. 2.

   Cut a shallow lid from each kohlrabi at the leaf base. Remove larger leaves and chop them finely.

3. 3.

   Peel the kohlrabi and cook in salted water for about 15 minutes, then remove and set aside the cooking liquid.

4. 4.

   Using a small sharp spoon, hollow out the interior of each kohlrabi leaving about a 1 cm border, and finely chop the flesh.

5. 5.

   Clean and finely chop the mushrooms.

6. 6.

   Peel and finely chop the shallots; sauté in hot butter until translucent. Add the chopped mushrooms, cook briefly, then add the chopped kohlrabi flesh and simmer for a short time. Let cool, then mix with half the parsley, about 4 tbsp millet, and the cream. Season with salt, pepper, and nutmeg.

7. 7.

   Fill each kohlrabi with the mixture, place the lids back on, and arrange them side by side in a pot. Pour in 250 ml of the cooking liquid, cover, and steam over medium heat.

8. 8.

   Stir the chopped kohlrabi leaves and remaining parsley into the warm millet.

9. 9.

   Plate the stuffed kohlrabi with the herb millet and drizzle with hot cooking liquid.