Kohlrabi with Tomato Filling

Ingredients

• 4 large kohlrabi (with leaves)
• Salt
• 3 tomatoes
• 1 Garlic clove
• 1 handful basil
• 2 tbsp walnut oil
• 1 tbsp white balsamic vinegar
• 1 tsp sugar
• Pepper

Instructions

1. 1.

   Wash the kohlrabi, trim the stem ends and cut off the outer leaves. Dice the stems about 1 cm. Remove a lid from each bulb and use a melon baller to hollow out the flesh, leaving a rim about 1.5 cm thick. Dice the removed flesh as well.

2. 2.

   Blanch the hollowed kohlrabi in boiling salted water for about 5 minutes. Meanwhile, cook the diced stems and inner pieces in a sieve with the water for about 1 minute. Rinse cold and drain. Briefly immerse the tomatoes in hot water, cool, peel, halve, remove seeds and dice the flesh. Remove the kohlrabi cores with a slotted spoon, rinse cold and drain.

3. 3.

   Peel the garlic and press it into the tomatoes. Rinse the basil and finely chop. Add to the tomatoes along with walnut oil, white balsamic vinegar and sugar. Season with salt and pepper, then fill the kohlrabi bulbs. Garnish with extra basil if desired and serve.