Kohlrabi with polenta filling
easy
90 mins
90 mins
Ingredients
- 4 Kohlrabi (about 1,4 kg)
- 7-10 Tbsp Salt
- 150 g Carrots
- 1 small onion
- 20 g Butter or margarine
- 1/2 l clear broth (instant)
- 100 g Corn semolina (polenta)
- 75 g grated medieval
- 7-10 Tbsp Gouda cheese
- 7-10 Tbsp Pepper
- 1 knife tip Nutmeg
- 1 knife tip Curry
- 200 g Whipped cream
- 1 collar Chives
- 1-2 TABLESPOONS sauce thickener
Directions
- 1
Clean and wash the kohlrabi and precook in plenty of boiling salted water for 20-25 minutes. Peel and wash the carrots and cut them into small cubes. Peel and chop the onion. Heat the fat in a pot and fry the onions in it until transparent.
- 2
Add carrots and braise briefly. Deglaze with stock, bring to the boil and add the polenta semolina while stirring. Let simmer for about 5 minutes, then let it swell for 5-10 minutes on the switched off plate.
- 3
Fold in the cheese, up to 2 tablespoons, and season the polenta with salt, pepper, nutmeg and curry. Rinse kohlrabi cold and hollow out with a ball cutter or teaspoon. Spread the polenta into the kohlrabi, sprinkle with the remaining cheese.
- 4
Put it in a mold. Chop hollowed pieces of kohlrabi and distribute them in the form. Mix cream with salt and pepper. Wash the chives and, except for a little bit for garnishing, cut into fine rolls.
- 5
Put back one tablespoon of rolls. Add the rest to the cream and pour over the kohlrabi pieces. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. If necessary, add sauce thickener shortly before the end of the cooking time and heat up for 5-10 minutes.
- 6
Sprinkle with remaining chives and garnish.
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