← All recipes

🍽️ Kohlrabi Boats Stuffed with Tomatoes

146 kcal · 30 min · 4 servings

Kohlrabi Boats Stuffed with Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the kohlrabis thoroughly.
  2. 2. Trim the leaf stems close to the bulb.
  3. 3. Cut off the leaves and set them aside for later.
  4. 4. Dice the cut stems into approx. 1 cm pieces.
  5. 5. Slice a thin layer off the top of each kohlrabi to use as a lid.
  6. 6. Hollow out the inside of the kohlrabis using a melon baller.
  7. 7. Leave a border of approx. 1.5 cm thickness so the shell stays sturdy.
  8. 8. Dice the removed flesh finely.
  9. 9. Bring a pot of salted water to a boil.
  10. 10. Place the hollowed kohlrabis in the boiling water for approx. 5 minutes.
  11. 11. Put the small kohlrabi cubes and the stems into a sieve.
  12. 12. Hold the sieve with the cubes in the boiling water for approx. 1 minute.
  13. 13. Remove the kohlrabis with a slotted spoon.
  14. 14. Shock the kohlrabis immediately under cold water.
  15. 15. Let the kohlrabis drain well.
  16. 16. Also shock the cooked cubes and stems under cold water.
  17. 17. Let the cubes and stems drain as well.
  18. 18. Dip the tomatoes briefly into the hot water.
  19. 19. Shock the tomatoes immediately under cold water.
  20. 20. Peel the skin off the tomatoes.
  21. 21. Cut the tomatoes in half.
  22. 22. Remove the seeds and pulp with a spoon.
  23. 23. Dice the remaining tomato flesh finely.
  24. 24. Peel the garlic.
  25. 25. Press the garlic directly onto the tomatoes.
  26. 26. Wash the basil and dry it.
  27. 27. Chop the basil finely.
  28. 28. Add the basil to the tomato mixture.
  29. 29. Add the oil.
  30. 30. Add the vinegar.
  31. 31. Add the sugar.
  32. 32. Mix everything well together.
  33. 33. Season the filling with salt and pepper to taste.
  34. 34. Fill the tomato mixture into the hollowed kohlrabis.
  35. 35. Garnish the stuffed kohlrabis with fresh basil as desired.
  36. 36. Serve the dishes immediately.

Nutrition per serving