Kohlrabi with Pea Puree Filling

Remove the skin from the kohlrabi and hollow it out (best with a ball cutter) so that a rim of at least 1 cm remains all around. Cook the kohlrabi in salted water until al dente (takes about 10 min), rinse and drain well on a kitchen towel with the opening facing down.

Sauté the peas in 1 tablespoon of butter, add the milk and simmer on low heat until soft (takes about 1 minute) – stirring a few times. Mash the peas with a hand blender and season with salt, pepper and a little nutmeg (freshly grated). Stir semolina into the puree and cook on low heat (takes about 1/2 minute). Preheat the oven to 180 °C.

Fill the kohlrabi with the pea puree, put it into a gratin dish, pour soup under it and cook in the heated oven (middle rack) for about 20 minutes.

Use the pulp from the scooping out of the rutabaga for the preparation of a cream soup.

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