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🍽️ Stuffed Kohlrabi with Cream Sauce

588 kcal · 30 min · 4 servings

Ingredients

• 8 young kohlrabi (approx. 250 g each)
• salt
• 200 g veal
• 2 tbsp chopped parsley
• 2 shallots
• 2 tbsp butter
• 1 bread roll (from the day before)
• 250 g lean beef mince
• 1 egg
• pepper (from the mill)
• 1 tsp grated lemon zest
• 250 ml vegetable broth
• 150 g whipping cream
• 2 tsp cornstarch

Instructions

1. 1. Peel the kohlrabi and cut off the tender greens. Set the greens aside. Bring 1.5 liters of salted water to a boil in a pot. Add the whole kohlrabi and simmer for 20 minutes. Then remove them and let them drain.
2. 2. Cut the veal into small cubes, almost like minced meat. Cut the kohlrabi greens into fine strips. Peel the shallots and dice them finely. Sauté the shallots in 1 tablespoon of butter until translucent. Soak the bread roll in lukewarm water.
3. 3. Mix the veal with the minced meat, shallots, parsley, kohlrabi greens, and egg. Squeeze out the bread roll and mix it in. Season the mixture with salt, pepper, and lemon zest.
4. 4. Cut a flat lid from each kohlrabi. Hollow out the inside using a small knife or a melon baller, and cut the removed flesh into small cubes. Fill the kohlrabi with the meat mixture and place the lid back on.
5. 5. Heat the remaining butter in a large, wide casserole pot. Sauté the kohlrabi cubes in it. Add broth, place the stuffed kohlrabi in the pot, and cover with the lid. Simmer the kohlrabi over medium heat for about 30 minutes.
6. 6. Whisk the cream with cornstarch. Carefully remove the kohlrabi. Stir in the cream mixture, bring it to a boil, and let it thicken.

Nutrition per serving

• kcal: 588
• Protein: 38 g · Fett/Fat: 32 g · Carbs: 36 g