Stuffed Rutabagas

Have fun preparing this mushroom dish!

Make tongue 40 min. Remove the peel from rutabagas, make in salted water for half an hour. Coarsely chop mushrooms and onions. Fry both in hot butter.

Dust with flour. Take out tongue, peel off skin, remove fat and gristle. Cut meat into cubes. Hollow out rutabagas, chop the inside. Add kitchen herbs, tongue and kohlrabi pieces to mushrooms form, heat. Season. Fold in egg yolk. Fill rutabagas with ragout. Sprinkle with cheese. Bake for 10 minutes. Serve rutabagas with ragout.

Kohlrabi, the vitamin bomb: always simmer the leaves.

Kohlrabi are usually sold by the piece rather than by weight, with greenhouse kohlrabi usually smaller than field-grown. It’s best to weigh the tubers. Kohlrabi leaves are valuable sources of vitamins – don’t throw them away! Large leaves can be prepared like spinach, small ones are finely chopped and added to the finished dish. Young kohlrabi is excellent as a raw vegetable: cut into sticks and serve with a yogurt or cottage cheese dip. Or grate coarsely and dress with salt, ground pepper and fresh basil. Finally, drizzle a tiny bit of sprouted oil over the top to help utilize the vitamin A in the kohlrabi.

Preparation : 1 hour

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