Stuffed Kohlrabi in Sour Cream Sauce

Summary

Ingredients

• 4 m kohlrabi
• 2 shallot (s)
• 2 tablespoon butter
• 300 ml vegetable stock
• Salt and pepper, nutmeg

For the filling:

• 400 g minced meat, mixed
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon marjoram, dried
• 2 tablespoon parsley, chopped
• 2 egg yolks
• salt and pepper

For the sauce:

• 2 tablespoon butter
• 1 tablespoon flour
• 250 ml sour cream
• salt and pepper
• nutmeg

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Instructions

1. Peel the kohlrabi, cut off a lid and carefully hollow it out (preferably with a melon ball cutter).
2. Finely chop the pulp. Peel the shallots and cut into cubes. Heat the butter in a pan and fry the pulp with the shallot cubes. Season with salt, pepper and nutmeg. Let cool and transfer to a bowl. Add the minced meat with all the spices for the filling and the egg yolks and mix well. Fill the meat mixture into the hollowed out kohlrabi and put the lid on.
3. Rub a large baking dish with a little butter and put the kohlrabi in it. Pour in the vegetable stock and seal the mold with aluminum foil. Cook in a preheated oven at 200 ° C for about 45 minutes.
4. For the sauce, melt the butter in a saucepan, stir in the flour and fry until it is golden yellow. Then stir in the sour cream and season with salt, pepper and nutmeg. 15 minutes before the end of the cooking time, pour the sauce over the kohlrabi and cook uncovered until the end.