Stuffed Kohlrabi with Ground Lamb

Ingredients

• 4 large kohlrabi
• 2 onions
• 250 g celery root
• 250 g ground lamb
• 1 egg yolk
• 0.5 tsp dried thyme
• 30 g pine nuts (2 tbsp)
• Salt
• Pepper
• 2 tbsp olive oil
• 350 ml vegetable broth
• 2 Tomatoes
• 0.5 bunch Parsley (10 g)
• 1 whole grain baguette

Instructions

1. 1.

   Peel the kohlrabi, trim the bottom and hollow out leaving about a 1 cm rim. Dice the flesh finely and place in a bowl. Dice the onions and celery root as well and add to the bowl; mix everything together. Take 3–4 tbsp of the vegetable mixture into another bowl and combine with ground lamb, egg yolk, thyme, and pine nuts. Season with salt and pepper and fill the kohlrabi shells. Heat oil in an oven‑proof roasting pan and sauté the remaining vegetable mixture over medium heat for about 5 minutes. Deglaze with broth and place the stuffed kohlrabi in the pan. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 45 minutes, basting occasionally with liquid and adding more broth as needed. Meanwhile, steep tomatoes briefly in hot water, cool, peel, quarter, seed, and dice. Wash the parsley, dry, and chop. Add the tomatoes to the finished sauce, sprinkle the kohlrabi with parsley, and serve with whole grain baguette.