Super-fine Stuffed Kohlrabi À La Mama
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 kohlrabi
- 1 red pepper (s)
- 1 zucchini, small
- 350 g rice, (lon rain rice)
For the sauce:
- 2 tablespoon margarine
- 1 tube tomato paste
- 250 ml cream or cremefine
- 150 g processed cheese
- 150 g cheese, Emmentaler, rated
- 1 teaspoon sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the kohlrabi and scoop out with a spoon. Cut the hollowed out, zucchini and bell pepper into small cubes.
- Cook the hollowed kohlrabi in salted water for about 15 minutes, after 5 minutes add the remaining vegetables. Drain and collect approx. 500 ml of the vegetable stock.
- Cook the rice according to the instructions on the packet.
- Melt margarine in a saucepan and mix with tomato paste. Pour in the cream and approx. 400 ml vegetable stock, bring to the boil. Then stir in the cheese over low heat and let it melt carefully. Leave some Emmentaler to sprinkle on. Season to taste with sugar, salt and pepper. The sauce should be creamy. Possibly add stock or cheese.
- Cover the bottom of a baking dish well with the tomato and cheese sauce and spread the rice over it. Place the kohlrabi on top and fill up with the diced vegetables and the sauce, sprinkle with the rest of the Emmentaler and bake in the preheated oven at approx. 170 ° C for 10-12 minutes.
- A tip for those in a hurry who do not feel like hollowing out and filling: You can also cut the vegetables and the complete kohlrabi into large pieces, cook them and serve with rice and the sauce.
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