Kohlrabi Halves with Spicy Potato Top
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 kohlrabi
- 2 liters vegetable stock, 500 g mashed potatoes
- 1 egg yolk, raw
- 100 g bacon, diced
- 1 tablespoon parmesan, grated
- 1 tablespoon chives, cut into rings
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 2 tablespoon cheese (Emmentaler), grated
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi, cut in half and cook in the vegetable stock until firm to the bite. Hollow out the kohlrabi halves to create a shell. (Tip: use the vegetable stock and the kohlrabi cut to make a delicious kohlrabi cream soup)
- Prepare the mashed potatoes as usual (even better: use the leftovers from the day before!) Mix the cooled Kapü with the leftover bacon, chives, Parmesan and the egg yolk and season with the spices. Fill the kohlrabi halves with the potato farce and sprinkle with grated Emmentaler. Now place the filled kohlrabi halves in a flat baking dish, the bottom of which has been filled with broth approx. 2 cm high. Then gratin the whole thing in a preheated oven at 200 ° C until the potatoes are golden yellow.
- A complete main course (stuffed vegetables), a great surprise as a starter (for 8 people), a vegetarian highlight (if you omit the bacon) or a great side dish (vegetables + potatoes) with baked or roasted meat from the oven, which is great lets prepare! My favorite kohlrabi recipe!
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