Stuffed Kohlrabi

Ingredients

• 4 kohlrabi
• 1 Shallot
• 300 g mixed ground meat
• Salt
• Pepper (freshly ground)
• 200 g waxy potatoes
• 2 tbsp butter
• 150 ml Vegetable broth
• 100 ml whipping cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Peel the kohlrabi, trim the bottom, finely chop the young green tops, and hollow out each bulb with a teaspoon or melon baller. Steam for about 10 minutes, cool, and pat dry. Dice the removed flesh finely. Peel and dice the shallot, then mix it and the kohlrabi greens into the ground meat. Season well with salt and pepper, then fill the kohlrabi shells.

2. 2.

   Peel and finely dice the potatoes. Sauté the potato cubes and kohlrabi pieces briefly in hot butter until colorless, then deglaze with broth. Add cream and bring to a boil. Season again, place the stuffed kohlrabi back into the pot, cover, and simmer gently for 15–20 minutes.

3. 3.

   Remove the cooked kohlrabi from the sauce and arrange on small plates. Reduce the vegetable sauce further if desired, taste, and pour around the kohlrabi.

4. 4.

   Sprinkle with parsley before serving.