Kohlrabi with Ebly vegetable filling in curry sauce

Name: Kohlrabi with Ebly vegetable filling in curry sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Kohlrabis (400 g each); 7-10 Tbsp Salt; 250 g Carrots; 300 g frozen peas; 250 g Original durum wheat (Ebly); 20 g Butter or margarine; 20 g Flour; 300 ml Vegetable broth (instant); 200 ml low-fat milk; 2 TEASPOONS Curry; 7-10 Tbsp white pepper; 1/2 bunch Parsley; 1 collar Chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Kohlrabis (400 g each)
7-10 Tbsp Salt
250 g Carrots
300 g frozen peas
250 g Original durum wheat (Ebly)
20 g Butter or margarine
20 g Flour
300 ml Vegetable broth (instant)
200 ml low-fat milk
2 TEASPOONS Curry
7-10 Tbsp white pepper
1/2 bunch Parsley
1 collar Chervil

Directions

1
Clean, peel and halve the kohlrabis. Hollow out the kohlrabis, leaving a rim of about 1 cm. Cook the kohlrabi halves in boiling salted water for 12-15 minutes. In the meantime, cut the inside of the kohlrabi into sticks.
2
Clean, peel, wash and chop the carrots. Prepare vegetables for the last 5 minutes, cook peas for the remaining 2 minutes with the kohlrabi halves. Remove the kohlrabi halves with a skimmer, drain.
3
Drain the vegetables and let them drain. Cook tender wheat in boiling salted water for about 10 minutes, drain. Melt the fat in a pot, sprinkle flour over it, sweat briefly. Gradually add stock and milk, stirring constantly, cook for 5 minutes, stirring from time to time.
4
Season to taste with curry, salt and pepper. Wash the herbs, dab dry and chop finely. Mix tender wheat with vegetables and herbs. Mix 2/3 of the sauce into the vegetables. Fill the kohlrabi halves with the vegetable mixture.
5
Put the rest of the vegetables in an ovenproof dish and place the kohlrabi on top. Pour the rest of the sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.