Summary

Ingredients

• 200 g quinoa, (alternatively millet)
• 400 ml vegetable stock
• 3 large kohlrabi
• 4 beefsteak tomato (s)
• 50 g cream cheese, herbs, low in fat
• 2 teaspoons oil, neutral
• 120 g cheese, Edam cheese in slices
• 1 tablespoon crème fraîche

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Instructions

1. Bring the quinoa or millet in 300 ml vegetable stock to the boil and let it soak for about 15 minutes over a low heat. Remove the kohlrabi leaves, chop the tender shoots and add to the quinoa or millet.
2. Wash and peel the tubers and cut into slices about 1 1/2 cm thick. Wash the tomatoes and cut them into slices, removing the stalks. Brush each slice of kohlrabi with cream cheese and place a slice of tomato on top. Heat the oil in two coated pans with lids, place the kohlrabi medallions in them, add the remaining 100 ml vegetable stock and simmer on a low heat for about 35 minutes more than fry them.
3. Spread the cheese slices on the medallions about 10 minutes before the end of the cooking time and let them melt. When the kohlrabi are done, place the medallions on a preheated platter, bind the stock with the crème fraîche and pull under the quinoa or millet, serve with the medallions.