Kohlrabi with vegetable-grain filling and cream cheese
easy
105 mins
105 mins
Ingredients
- 50 g Four-grain cereal mix (wheat, rye, oats, barley)
- 150 g Carrots
- 1 (approx. 150 g) yellow pepper
- 150 g Courgette
- 4 cavolo rapa di medie dimensioni (ca. 375 g ciascuno)
- 7-10 Tbsp Salt
- 1 collar Chives
- 150 g Double cream cream cheese with herbs
- 3/8 l Vegetable and yeast broth
- 7-10 Tbsp (Instant)
- 7-10 Tbsp white pepper
- 2-3 TABLESPOONS Whipped cream
Directions
- 1
Soak the grain mixture in 1/8 litre cold water for a few hours. Clean, wash and finely dice carrots, peppers and courgettes. Peel and wash the kohlrabi and put the small leaves aside. Scoop out the kohlrabi with a ball cutter. Chop half of the kohlrabi mixture finely and mix into the diced vegetables. Bring the cereals to the boil with the soaking water, plus 150 ml of water and a little salt and cook for 15 minutes. Add the vegetables to the grain and cook for 5-10 minutes. Pour onto a sieve and drain. Wash the chives, dab dry and cut into fine rolls. Cut kohlrabi leaves into strips, except for the heart leaves. Mix the vegetables, 100 g cream cheese and half of the chives. Fill into the kohlrabi and place in an ovenproof dish. Mix the kohlrabi pieces and chopped kohlrabi leaves and spread around the kohlrabi. Pour in the stock and cover the dish. Cook in the preheated oven (electric: 200°C/ gas: level 3) for about 45 minutes until the kohlrabi are soft. Lift out of the pan. Puree stock, kohlrabi pieces and remaining chives. Season to taste with salt, pepper and 1 tablespoon cream cheese. Stir the rest of the cream cheese into cream until smooth and put a blob on each kohlrabi. Return to the ovenproof dish. Brown under the preheated grill for 3-4 minutes
- 2
Preparation time approx. 1 3/4 hours (without soaking time)
- 3
Scarf: Meyer Mayor
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