Kohlrabi with herb quark filling

Name: Kohlrabi with herb quark filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 large kohlrabis; 7-10 Tbsp Salt; 1 potty Chervil; 1 collar Parsley; 100 g cooked ham; 2 Eggs; 250 g Low-fat curd; 100 ml Milk; 30 g Semolina; 7-10 Tbsp white pepper; 1 Onion; 1 TABLESPOON Oil; 1/4 l Vegetable broth (instant); 150 g ripened cream; 1 TEASPOON Cornstarch

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 large kohlrabis
7-10 Tbsp Salt
1 potty Chervil
1 collar Parsley
100 g cooked ham
2 Eggs
250 g Low-fat curd
100 ml Milk
30 g Semolina
7-10 Tbsp white pepper
1 Onion
1 TABLESPOON Oil
1/4 l Vegetable broth (instant)
150 g ripened cream
1 TEASPOON Cornstarch

Directions

1
Peel and halve the kohlrabis and cut out the inside, leaving a thin edge. Pre-cook the kohlrabi halves in boiling salted water for about 8 minutes and remove. Wash the herbs and chop except for some chervil for garnishing.
2
Cut the ham into small cubes. Separate eggs. Mix quark, milk, egg yolk and semolina. Fold in 2/3 of the herbs and ham. Season with salt and pepper. Beat the egg whites until stiff and fold into the quark.
3
Fill the quark filling into the kohlrabi halves. Put the kohlrabi on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Peel and finely dice the onion.
4
Heat the oil in a pot and sauté the onion. Add kohlrabi scraps and stock, bring to the boil and simmer for 5 minutes. Puree the kohlrabi. Mix sour cream and starch and thicken the sauce with it.
5
Season to taste with salt and pepper. Stir in remaining herbs. Arrange filled kohlrabi with the sauce on plates and serve garnished with chervil.