← All recipes

🍽️ Stuffed Kohlrabi with Mushroom and Millet

463 kcal · 30 min · 4 servings

Ingredients

• 250 g millet
• 8 small kohlrabi (with leaves)
• 2 shallots
• 150 g mushrooms
• 2 tbsp butter
• 2 tbsp parsley (finely chopped)
• 3 tbsp whipping cream
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Pour about 500 ml of water into a pot and season generously with salt.
2. 2. Bring the water to a boil and add the millet.
3. 3. Reduce the heat to the lowest setting.
4. 4. Cover the pot and let the millet cook for about 20 minutes.
5. 5. Cut a flat lid from each kohlrabi that includes the leaf attachment.
6. 6. Cut off the larger leaves from the kohlrabi and chop them finely.
7. 7. Peel the remaining kohlrabi completely.
8. 8. Place the peeled kohlrabi in salted water and boil them for about 15 minutes.
9. 9. Remove the kohlrabi from the water and set the cooking liquid aside.
10. 10. Hollow out the inside of the kohlrabi using a small sharp spoon.
11. 11. Leave a rim of about 1 cm thickness intact.
12. 12. Remove the hollowed-out flesh and chop it finely.
13. 13. Clean the mushrooms and chop them finely as well.
14. 14. Peel the shallots and chop them finely.
15. 15. Heat butter in a frying pan.
16. 16. Add the chopped shallots and sauté them until translucent.
17. 17. Add the chopped mushrooms to the pan and fry them.
18. 18. Add the chopped kohlrabi flesh and simmer it briefly.
19. 19. Remove the pan from the heat and let the mixture cool down.
20. 20. Finely chop half of the parsley.
21. 21. Mix the cooled pan mixture with the chopped parsley.
22. 22. Add about 4 tablespoons of the cooked millet.
23. 23. Add cream and mix everything well.
24. 24. Season the filling with salt, pepper, and nutmeg.
25. 25. Fill the mixture into the hollowed-out kohlrabi.
26. 26. Place the previously cut lids on top of the stuffed kohlrabi.
27. 27. Place the kohlrabi side by side in a pot.
28. 28. Pour 250 ml of the reserved cooking liquid into the pot.
29. 29. Cover the pot and simmer the kohlrabi over medium heat.
30. 30. Mix the chopped kohlrabi leaves with the remaining parsley.
31. 31. Stir these herbs into the remaining warm millet.
32. 32. Plate the stuffed kohlrabi.
33. 33. Serve the herb millet as a side dish.
34. 34. Drizzle the kohlrabi with hot cooking liquid.

Nutrition per serving

• kcal: 463
• Protein: 20 g · Fett/Fat: 12 g · Carbs: 66 g