Stuffed Kohlrabi

Remove the skin from the kohlrabi. Rinse tender kohlrabi leaves, chop finely.

Cook kohlrabi with 1 cup of salted water for 20 minutes on 1 or automatic heat 4-5 until tender. Drain and cool, then carefully scoop out with a teaspoon (except for a 1 cm wide rim).

Chop kohlrabi flesh into small pieces. Cut ham into small cubes, grate cheese finely.

Stir egg yolks, kohlrabi meat, chopped kohlrabi leaves, half diced ham and half cheese. Season with salt, pepper and a pinch of nutmeg. Whip egg whites until very stiff, fold into ham filling. Fill the kohlrabi with the mixture. Grease an ovenproof dish, put the kohlrabi in it, add the remaining ham cubes and put it in the oven with the lid closed.

Circuit: 200 to 220 °C , 2nd slide bar v. U.

170 to 190 degrees , convection oven approx. 15 min.

Sprinkle kohlrabi with the remaining cheese and bake for another 10 min. until crispy. Serve kohlrabi in the dish. Serve with boiled potatoes.

Our tip: Use bacon with a fine, smoky note!

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