Stuffed Kohlrabi

,pepper from the mill Yield: Sauce

Remove the skin from the kohlrabi, scoop out with a sharp spoon and blanch briefly. Mix minced meat, egg, finely chopped onion, finely chopped mushrooms, boiled egg. Season well with paprika powder, freshly chopped lemon peel, iodized salt, herbs and pepper. Add the whipped cream, stir well and fill the kohlrabi with it. Put them into a gratin dish and pour the clear soup over them. Cook in the oven at 180 °C for about 20 minutes. For the sauce, mix sour cream, kitchen herbs, yogurt and chopped garlic. Arrange the kohlrabi on a plate, cover with the sauce. Additional dish: Steamed leaf spinach, finished with the hollowed out and chopped kohlrabi.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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