Stuffed Kohlrabi with Cream Cheese

Ingredients

• 600 g small kohlrabi (4 small kohlrabi)
• Salt
• 1 bunch spring onions
• 500 g fresh peas (or 250 g frozen)
• 3 stems mint
• 30 g butter (1 tbsp)
• 40 g flour (3 tbsp)
• 250 ml milk (1.5% fat)
• 1 tbsp Olive Oil
• 100 g cream cheese (13% fat)
• Pepper
• 0.5 small lemon
• nutmeg
• 1 egg yolk

Instructions

1. 1.

   Clean and peel the kohlrabi. Wash the tender leaves, shake dry and set aside. Boil the kohlrabi in salted water over medium heat for about 20 minutes.

2. 2.

   Meanwhile, clean, wash and slice the spring onions into thin rings.

3. 3.

   Separate peas from pods, rinse in a sieve and drain.

4. 4.

   Wash mint, shake dry, pluck leaves and finely chop. Finely chop kohlrabi leaves as well.

5. 5.

   Lift cooked kohlrabi from the pot with a slotted spoon; reserve the cooking water. Place the kohlrabi on a work surface and let it cool slightly.

6. 6.

   In a saucepan melt butter and whisk in flour until lightly browned.

7. 7.

   Measure 250 ml of kohlrabi cooking liquid. Stir into the roux with milk, bring to a boil and simmer for about 15 minutes over low heat, stirring occasionally.

8. 8.

   Cut off a lid from each cooled kohlrabi knob and carefully hollow out the knobs with a melon baller. Dice the lids and the hollowed interior finely.

9. 9.

   Heat oil in a large pan. Sauté spring onions and peas over medium heat for about 5 minutes. Add kohlrabi cubes, cream cheese and mint; season with salt and pepper.

10. 10.

    Squeeze half a lemon. Season the sauce with lemon juice, salt and pepper. Sprinkle some nutmeg directly into it, stir in chopped kohlrabi greens and remove from heat.

11. 11.

    Separate the egg, whisk the yolk in a cup and fold into the non‑boiling sauce with a whisk (use the egg white elsewhere).

12. 12.

    Fill the stuffed kohlrabi with the pea mixture and serve with the sauce.