Kohlrabi with vegetable cream cheese filling
easy
90 mins
90 mins
Ingredients
- 50 g Long grain rice
- 7-10 Tbsp Salt
- 4 Kohlrabi (about 350 g each)
- 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
- 1 red pepper
- 1 Onion
- 20 g Butter or margarine
- 1 potty Basil
- 1 TEASPOON fresh thyme
- 1/2 TEASPOON dried rosemary
- 200 g Cream cheese
Directions
- 1
preparation with herbs from Provence
- 2
3/8 l vegetable broth (instant)
- 3
50 g whipped cream
- 4
Put rice in 1/4 litre of boiling salted water and let it swell for 20 minutes. In the meantime wash, peel and halve the kohlrabis. Hollow out with a ball cutter. Chop half of the kohlrabi pieces. Drain the corn. Clean, wash and cut the peppers into small cubes. Peel and chop the onion. Heat the fat in a pot and fry the onions in it until transparent. Add chopped kohlrabi and diced peppers and steam for three to five minutes. Add corn and rice and let cool off. Wash basil, dab dry and chop finely, except for a little to garnish. Mix thyme, rosemary, 1/2 tablespoon basil and 125 grams of cream cheese into the vegetables. Season to taste with salt and paprika. Spread the vegetable mixture into the kohlrabi halves and press them lightly. Place in an ovenproof dish with lid and spread the remaining pieces of kohlrabi around it. Pour on broth and bake in the preheated oven (electric: 200 °C / gas: level 3) for 45 minutes. Lift out kohlrabi and keep warm. Puree the kohlrabi pieces, stock, remaining basil and cream. Heat the sauce and season to taste with the remaining cream cheese and salt. Arrange kohlrabi and sauce on plates and serve garnished with basil
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