Stuffed kohlrabi
easy
45 mins
45 mins
Ingredients
- 4 Kohlrabi (about 200 g each)
- 7-10 Tbsp Salt
- 2 medium-sized onions
- 500 g Pork escalope
- 20 g clarified butter
- 7-10 Tbsp white pepper
- 150 g frozen peas
- 1/8 l clear broth (instant)
- 200 g Whipped cream
- 150 g cherry tomatoes
- 1-2 TABLESPOONS sauce thickener
- 1-2 TEASPOONS Lemon juice
- 7-10 Tbsp Lemon and dill
Directions
- 1
Peel, wash and cut the kohlrabi in half crosswise. Hollow out each with a ball cutter or teaspoon. Keep inside. Put the kohlrabi halves in boiling salted water and cook for about 10 minutes.
- 2
Peel and finely dice the onions. Cut meat into small cubes. Heat clarified butter in a frying pan and fry the meat for 2-3 minutes in portions, turning frequently. Season with salt and pepper.
- 3
Take out the meat. Then fry the onions, kohlrabi balls and peas. Deglaze with the stock and cream and simmer for about 5 minutes. Clean and wash the cherry tomatoes. Add the sauce thickener while stirring.
- 4
Add meat and cherry tomatoes and heat. Season to taste with salt, pepper and lemon juice. Drain the kohlrabis and arrange the ragout in it. Garnish with kohlrabigrün and lemon. Parsley potatoes taste good with it.
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