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🍽️ Cute Kohlrabi Baskets with Filling

450 kcal · 30 min · 4 servings

Ingredients

• 1200 g kohlrabi with greens (4 kohlrabi)
• 3 spring onions
• 1 garlic clove
• 50 g walnut kernels
• 150 g feta cheese (9 % fat)
• 150 g mixed bread (3 slice; from the day before)
• 2 tbsp rapeseed oil
• 1 bunch basil
• 1 egg
• salt
• pepper
• 100 g sour cream (10 % fat)

Instructions

1. 1. Wash the kohlrabi and set the leaves aside.
2. 2. Peel the bulbs and cut them in half crosswise.
3. 3. Hollow out the halves using a melon baller, but leave a border of about 1 cm.
4. 4. Finely chop the hollowed-out kohlrabi flesh and place it in a bowl.
5. 5. Wash the spring onions and slice them into fine rings.
6. 6. Add the spring onion rings to the kohlrabi mixture in the bowl.
7. 7. Peel the garlic and chop it finely.
8. 8. Chop the walnuts to a medium-fine texture using a large knife.
9. 9. Add the garlic and walnuts to the bowl.
10. 10. Cut the feta cheese into small cubes.
11. 11. Cut the bread into small cubes.
12. 12. Mix the cheese and bread cubes with the oil and the vegetable mixture.
13. 13. Wash the basilica and kohlrabi leaves.
14. 14. Shake the leaves dry and chop them roughly.
15. 15. Puree the chopped leaves with the egg in a food processor.
16. 16. Stir the leaf-egg mixture into the bread mixture.
17. 17. Season the filling with salt and pepper.
18. 18. Salt and pepper the inside surfaces of the hollowed-out kohlrabi halves.
19. 19. Fill the kohlrabi halves with the prepared mixture.
20. 20. Place the stuffed kohlrabi on a baking sheet lined with baking paper.
21. 21. Preheat the oven to 180 °C (fan: 160 °C, gas: setting 2-3).
22. 22. Bake the kohlrabi baskets on the middle rack for about 30 minutes.
23. 23. Garnish the finished baskets with a dollop of sour cream.
24. 24. Serve the stuffed kohlrabi baskets hot.

Nutrition per serving

• kcal: 450
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 35 g