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🍽️ Chicken-Stuffed Kohlrabi Boats with Rice

627 kcal · 30 min · 4 servings

Ingredients

• 6 large kohlrabi
• salt
• 150 g chicken breast fillet
• pepper (from the mill)
• 1 tbsp olive oil
• 1 carrot
• 1 clove of garlic
• 2 tbsp butter
• 125 g long-grain rice
• 500 ml vegetable broth
• 2 spring onions
• 100 g peas (frozen)
• 3 tbsp corn (can)
• 1 tbsp freshly chopped parsley
• 0.5 tsp lemon zest
• 2 tbsp almond slivers
• 120 g crème fraîche
• 130 g grated cheese (e.g. Gouda)

Instructions

1. 1. Fill a pot with water, add salt, and bring it to a boil.
2. 2. Place the whole kohlrabi into the boiling water.
3. 3. Cook the kohlrabi for about 15 minutes until tender.
4. 4. Rinse the chicken breast fillet under running water.
5. 5. Pat the meat dry with kitchen paper.
6. 6. Cut the chicken meat into cubes of approx. 2 cm.
7. 7. Season the chicken cubes with salt and pepper.
8. 8. Heat oil in a frying pan.
9. 9. Fry the chicken cubes on all sides for 3 minutes.
10. 10. Peel the carrot.
11. 11. Remove the ends of the carrot.
12. 12. Cut the carrot into thin strips of approx. 3 cm length.
13. 13. Peel the garlic.
14. 14. Dice the garlic finely.
15. 15. Heat butter in a pot.
16. 16. Sauté the carrot strips and garlic in the butter.
17. 17. Add the rice to the pot.
18. 18. Deglaze the rice with 250 ml of broth.
19. 19. Season the rice broth with salt and pepper.
20. 20. Cover the pot.
21. 21. Cook the rice on low heat for approx. 15 minutes.
22. 22. The rice should still have a bite.
23. 23. Clean the spring onions.
24. 24. Wash the spring onions.
25. 25. Cut the spring onions into very thin rings.
26. 26. Add the spring onions, peas, corn, and carrots to the rice.
27. 27. Let the vegetables cook for the last 1-2 minutes.
28. 28. Preheat the oven to 180°C top and bottom heat.
29. 29. Lift the cooked kohlrabi out of the water.
30. 30. Peel the outer skin of the kohlrabi.
31. 31. Cut a lid from the top of the kohlrabi.
32. 32. Hollow out the inside of the kohlrabi using a melon baller.
33. 33. Leave a border of approx. 1 cm.
34. 34. Dice the hollowed-out kohlrabi interior finely.
35. 35. Mix the kohlrabi interior with the chicken.
36. 36. Add the parsley to the mixture.
37. 37. Add the lemon zest to the mixture.
38. 38. Add the almonds to the mixture.
39. 39. Add the crème fraîche to the mixture.
40. 40. Add 3/4 of the cheese to the mixture.
41. 41. Mix everything well with the rice.
42. 42. Season the filling with salt and pepper.
43. 43. Fill the filling into the kohlrabi boats.
44. 44. Place the stuffed kohlrabi in an oven dish.
45. 45. Sprinkle the kohlrabi with the remaining cheese.
46. 46. Pour the remaining broth into the oven dish.
47. 47. Gratin the kohlrabi in the oven for approx. 15 minutes.

Nutrition per serving

• kcal: 627
• Protein: 34 g · Fett/Fat: 31 g · Carbs: 52 g