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🍽️ Stuffed Kohlrabi Boats in Creamy Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 4 Kohlrabi
• salt
• 0.5 bunch parsley
• 1 tbsp oil
• 0.13 l poultry broth
• 300 g crème fraîche
• pepper
• 1 pinch cayenne pepper
• 2 tbsp lemon juice
• 150 g smoked salmon
• 200 g cooked rice (from the day before)
• oil (for the dish)
• butter flakes (for topping)

Instructions

1. 1. Peel the kohlrabi thinly and cut off the top to create a lid.
2. 2. Hollow out the vegetable, leaving only a rim about 1.5 centimeters thick.
3. 3. Finely chop the removed kohlrabi flesh.
4. 4. Bring plenty of salted water to a boil.
5. 5. Cook the kohlrabi in it for about 5 minutes depending on size, but do not overcook.
6. 6. Drain the vegetable and shock it with cold water.
7. 7. Let the kohlrabi drain with the opening facing downwards.
8. 8. Preheat the oven to 200 degrees Celsius with top and bottom heat.
9. 9. Wash the parsley, shake it dry, and chop it finely.
10. 10. Sauté the chopped kohlrabi flesh in hot oil.
11. 11. Add broth and bring the mixture to a boil.
12. 12. Stir in the crème fraîche.
13. 13. Simmer the sauce covered for about 10 minutes.
14. 14. Puree the vegetable in the sauce.
15. 15. Bring the puree mixture to a boil again.
16. 16. Season the sauce with salt, pepper, cayenne pepper, and lemon juice.
17. 17. Chop the salmon into small pieces.
18. 18. Mix the salmon with half of the vegetable sauce and two-thirds of the parsley.
19. 19. Fold the rice into the salmon mixture.
20. 20. Fill the hollowed-out kohlrabi with the rice and fish mixture.
21. 21. Place the stuffed kohlrabi side by side in a greased baking dish.
22. 22. Pour the remaining vegetable sauce over the kohlrabi.
23. 23. Top the kohlrabi with a few flakes of butter.
24. 24. Bake the kohlrabi in the preheated oven at 200 degrees for about 20 to 30 minutes.
25. 25. Serve the kohlrabi with sauce on plates.
26. 26. Garnish the dish with the remaining parsley.

Nutrition per serving

• kcal: 485
• Protein: 23 g · Fett/Fat: 28 g · Carbs: 38 g