Stuffed Kohlrabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 kohlrabi
- 3 spring onion (s), finely chopped
- 2 small carrots, finely chopped
- 150 g minced meat your choice
- oil
- 2 teaspoons vegetable stock, instant
- 100 g cream cheese with herbs
- salt and pepper
- Garlic
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and cut straight at the bottom so that they stand without tipping over. Then cut a lid straight off and hollow out the kohlrabi (either with a knife or with a ball cutter). This is a bit time consuming, but it`s worth it. The walls and floor should remain about 1 cm thick. Put the inside aside.
- Fry the minced meat in a little oil, add the carrots and spring onions and season well with salt, pepper and garlic. When everything is well seared, add the cream cheese. Stir and let the mixture cool down a bit.
- Cook the hollowed kohlrabi and the lids in salted water for about 5 - 8 minutes. Then take it out and fill it with the minced meat mixture.
- Briefly steam the inside of the kohlrabi in a large pan, then add the filled kohlrabi (make a little space so that the kohlrabi can stand straight on the bottom of the pan). Add 2 teaspoons of vegetable stock and approx. 250 ml of water. Cover the pan and let everything simmer gently for another 10 minutes. Then serve immediately.
- Potatoes go well with it, and the filled kohlrabi is eaten pure as a food combining.
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