Kohlrabi Filled with Spinach, Sheep Cheese and Shallots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kohlrabi, depending on size
- 500 g spinach, fresher
- 200 g sheep cheese (or feta cheese)
- 1 shallot (s)
- 1 clove garlic
- 2 egg (s)
- 0.5 ½ cup cream
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut open crossways, then cook in lightly salted water for about 10 minutes. Let it cool down and then use a teaspoon (better with a grapefruit spoon) to scrape out the largest possible hollow on the cut surface.
- Set the cooking water and the scraped kohlrabi aside (still needed for the sauce).
- For the filling, peel and finely chop the shallot and garlic and sauté in a saucepan with a little olive oil until translucent. Wash the spinach and remove the stalks; Add dripping wet to the shallot and garlic and simmer for 3 minutes until the spinach has collapsed. Then drain in a colander.
- Chop the spinach crisscross and then mix with the eggs and the crumbled sheep`s cheese and season with salt, pepper and nutmeg. Divide this mixture into the kohlrabi halves and place in an ovenproof dish.
- For the sauce, puree the kohlrabi meat scraped out with the cooking water and season with cream, a little pepper, possibly a little salt. Pour the sauce into the gratin dish with the kohlrabi (enough for the kohlrabi to stand a good 2 cm in the sauce).
- Cook in a preheated oven at 180 ° C for about 30 minutes.
- Tips: Go with baked potatoes. To do this, brush the small potatoes well and cut them in half lengthways, place on a lightly oiled baking sheet and sprinkle with salt (or herb salt) and put in the oven (they take just as long).
- Instead of the two eggs you can also use 3 tablespoons of sour cream.
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