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, cutting off the bottom so that they stay. Put in a saucepan, cover with water and cook for about 10 to 15 minutes.
2. In the meantime, for the filling, heat the oil in a pan and fry the turkey meat, cut into very small pieces. Then add the potato, cut into small pieces and boiled, and fry with it. Add the finely chopped onion, the finely chopped clove of garlic, the ginger and the finely sliced carrot. Fry briefly and then add some water.
3. Also finely chop the sage and rosemary leaves and add them together with the salt, paprika and turmeric. Simmer with the lid closed. Stir in between and, if necessary, pour in a little more water several times.
4. Remove the kohlrabi from the boiling water. Rinse with cold water, then cut off a lid. Scoop out the kohlrabi with a spoon. Possibly you can put the hollowed kohlrabi into the hot water again and cook for a few minutes if necessary if they are still too firm.
5. Grease an ovenproof dish with a little butter where the kohlrabi lie. Place the hollowed kohlrabis on top and fill with the filling from the pan. Leave the rest in the pan and keep warm, add a little water if necessary and let it simmer. Place 2 slices of mountain cheese on each kohlrabi and place in the oven preheated to 180 ° C. Just leave the kohlrabi in the oven until the cheese runs down on them.
6. Place the kohlrabi on the plates, put the remaining filling around the kohlrabi. Sprinkle freshly ground pepper over everything.
7. Note: I keep the inside of the kohlrabi along with the water in which I cooked the kohlrabi. I put bay leaves and cloves in the still hot water and let it cool down, then keep it in the fridge. The next day or the day after that you can use it for a kohlrabi and carrot soup, for example.