Roasted Kohlrabi

Ingredients

• 60 g wheat kernels
• Salt
• 1600 g large kohlrabi (4 large)
• 30 g Parmesan cheese (1 piece)
• 2 onions
• 1 Carrot
• 120 g sour cream
• Pepper
• 350 ml vegetable broth
• 500 g tomatoes
• 3 Garlic cloves
• 3 tbsp olive oil (≈30 g each)
• 1 bay leaf
• 1 tbsp Tomato Paste
• 1 handful parsley (≈5 g)
• a pinch maple syrup

Instructions

1. 1.

   Soak wheat overnight in a bowl with cold water. The next day, cook according to package instructions in a pot of boiling salted water for about 20–40 minutes, depending on desired consistency.

2. 2.

   Meanwhile peel the kohlrabi, wash the young green parts, chop them and set aside. Trim off the top quarter of each kohlrabi and hollow out the rest, leaving a 1 cm thick rim. Dice the kohlrabi flesh finely.

3. 3.

   Grate the cheese. Peel one onion and the carrot, then dice both finely. Combine with wheat, half of the diced kohlrabi flesh, the green parts, 80 g sour cream, and half of the grated cheese. Stuff this mixture into the hollowed kohlrabi and season with salt and pepper.

4. 4.

   Place the stuffed kohlrabi in a baking dish and sprinkle with the remaining cheese; optionally scatter leftover diced kohlrabi around. Pour the broth over them and bake in a preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 40 minutes until tender, covering with foil if needed. Occasionally spoon broth over the kohlrabi and add more if necessary.

5. 5.

   In the meantime, heat the tomatoes to boil, drain, cool, peel, quarter, core, and roughly chop them for the dip.

6. 6.

   Peel the remaining garlic and onion, finely chop them. Heat olive oil in a saucepan and sauté both until translucent over medium heat. Add the bay leaf and tomato paste and cook together for 2 minutes.

7. 7.

   Add the chopped tomatoes to the pan and simmer on low heat for about 15 minutes. Meanwhile wash, dry, and chop the parsley leaves.

8. 8.

   Let the tomato dip cool, then season with salt, pepper, and maple syrup. Divide into four small bowls, stir in one teaspoon of sour cream each, and sprinkle with parsley. Serve the roasted kohlrabi with the tomato dip.