Binis Stuffed Kohlrabi

Summary

Ingredients

• 2 kohlrabi
• 2 tablespoon olive oil or sunflower oil
• 130 g turkey meat
• 1 large potato (s), cooked
• 1 large onion (s)
• 1 teaspoon, heaped ginger, finely chopped
• 1 medium carrot (s)
• water
• 1 large clove garlic
• 6 leaves sage
• 10 leaves rosemary
• 1 salt
• 1 teaspoon turmeric
• paprika powder, hot
• 0.5 teaspoon ½ butter for greasing the form
• 4 slices mountain cheese
• pepper berries, pink, black, freshly ground

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Instructions

1. Peel the kohlrabi and cut off the bottom (keeping it intact). Place in a saucepan, cover with water, and cook for 10-15 minutes.
2. Heat the oil over medium heat in a pan. Cut the turkey meat into very small pieces and fry, stirring occasionally, until cooked through (internal temperature 74°C / 165°F), about 5-8 minutes. Add the cooked potato (cut into small pieces), finely chopped onion, minced garlic, finely chopped ginger, and sliced carrot. Fry for 2-3 minutes, then add water as needed.
3. Finely chop the sage and rosemary leaves and add them to the pan along with salt, paprika, and turmeric. Simmer with the lid closed for 5-7 minutes, stirring occasionally and adding water as needed to maintain consistency.
4. Remove the kohlrabi from the water and rinse with cold water. Cut off the top of each kohlrabi and scoop out the inside with a spoon. If needed, return the hollowed shells to hot water and cook for another 2-3 minutes until tender.
5. Grease an ovenproof dish with 0.5 teaspoon butter. Place the hollowed kohlrabi in the dish and fill with the turkey filling. Arrange any remaining filling around the kohlrabi and add a splash of water. Keep warm on the stovetop. Place 2 slices of mountain cheese on each kohlrabi and bake in a preheated oven at 180°C (350°F) for 8-10 minutes until the cheese is melted.
6. Transfer the kohlrabi to serving plates, arrange any remaining filling around each one, and sprinkle with freshly ground pink and black pepper.
7. Optional: Save the hollowed kohlrabi insides and cooking water. After cooling, refrigerate and use within 2-3 days for making soup.