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🍽️ Hollowed Kohlrabi Stuffed with Cream Cheese

308 kcal · 30 min · 4 servings

Ingredients

• 600 g small kohlrabi (4 small kohlrabi)
• salt
• 1 bunch spring onions
• 500 g fresh peas (or 250 g frozen)
• 3 sprigs mint
• 30 g butter (1 tbsp)
• 40 g flour (3 level tbsp)
• 250 ml milk (1.5% fat)
• 1 tbsp olive oil
• 100 g cream cheese (13% fat)
• pepper
• 0.5 small lemon
• nutmeg
• 1 egg yolk

Instructions

1. 1. Wash the kohlrabi and remove the tough outer skin.
2. 2. Wash the tender kohlrabi leaves, shake them dry, and set them aside.
3. 3. Bring water with salt to a boil.
4. 4. Cook the peeled kohlrabi in the boiling salted water over medium heat for about 20 minutes.
5. 5. Wash the spring onions and trim the ends.
6. 6. Slice the spring onions into thin rings.
7. 7. Remove the peas from their pods.
8. 8. Rinse the peas in a sieve and let them drain.
9. 9. Wash the mint and shake it dry.
10. 10. Pluck the mint leaves from the stems.
11. 11. Finely chop the mint leaves.
12. 12. Finely chop the reserved kohlrabi leaves as well.
13. 13. Lift the cooked kohlrabi out of the pot with a slotted spoon.
14. 14. Reserve the cooking water for later.
15. 15. Place the kohlrabi on the work surface and let it cool slightly.
16. 16. Melt the butter in a saucepan.
17. 17. Stir the flour into the melted butter until it lightly browns.
18. 18. Measure 250 milliliters of the kohlrabi cooking water.
19. 19. Stir the milk and the measured cooking water into the roux.
20. 20. Bring the sauce to a boil.
21. 21. Simmer the sauce over low heat for about 15 minutes, stirring occasionally.
22. 22. Cut a lid off each of the cooled kohlrabi bulbs.
23. 23. Carefully hollow out the kohlrabi bulbs using a melon baller.
24. 24. Finely dice the removed lid.
25. 25. Finely dice the hollowed-out kohlrabi flesh.
26. 26. Heat the oil in a large frying pan.
27. 27. Sauté the spring onion rings and peas over medium heat for about 5 minutes.
28. 28. Stir the fine kohlrabi cubes into the vegetable mixture.
29. 29. Stir the cream cheese into the vegetables.
30. 30. Stir the chopped mint into the filling.
31. 31. Season the filling with salt and pepper.
32. 32. Squeeze the juice from half a lemon.
33. 33. Season the sauce with the lemon juice.
34. 34. Season the sauce with salt and pepper.
35. 35. Grate some nutmeg directly into the sauce.
36. 36. Stir the chopped kohlrabi greens into the sauce.
37. 37. Remove the sauce from the heat.
38. 38. Separate the egg yolk from the egg white.
39. 39. Whisk the egg yolk in a small cup.
40. 40. Stir the egg yolk into the warm, but no longer boiling, sauce using a whisk.
41. 41. Use the egg white for another purpose.
42. 42. Fill the hollowed kohlrabi bulbs with the cream cheese and vegetable mixture.
43. 43. Serve the stuffed kohlrabi with the sauce.

Nutrition per serving

• kcal: 308
• Protein: 14 g · Fett/Fat: 15 g · Carbs: 27 g