Summary

Ingredients

• 4 kohlrabi
• 1 bunch basil
• 500 ml vegetable stock
• 125 g cheddar cheese or old Gouda cheese, sliced
• 1 clove garlic
• 1 onion (s)
• 20 g butter
• 2 tablespoon flour
• 150 ml white wine
• 200 ml cream
• salt and pepper
• Fat for the shape

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Instructions

1. Clean, peel and halve the kohlrabi. Cut into the round side at a distance of 1 cm. Bring the broth to the boil in a large saucepan. Cover the kohlrabi with the cut surface facing down and cook for 20 - 40 minutes, depending on the size.
2. Then take it out and let it cool down. Set aside the cooking water.
3. Spin dry the washed basil leaves. Put a few leaves and the cheese deep into the kohlrabi. That works well with the back of the knife. Put the remaining basil aside.
4. Place the kohlrabi in a greased baking dish with the cut surface facing down. Cover with the cheese slices. Bake in a preheated oven at 180 degrees for about 20 minutes.
5. For the sauce, peel and finely dice the onions, sweat in the butter until translucent, then squeeze the garlic. Sprinkle in the flour and sweat until golden.
6. Mix with the wine, cream and 200 ml kohlrabi cooking water until smooth. Bring to the boil while stirring, season with salt and pepper and simmer over a low heat for 10 minutes. Chop the remaining basil and mix in.
7. Take the kohlrabi out of the oven, pour the sauce between the kohlrabi and serve or spread the sauce on a plate and serve the kohlrabi on top.