Stuffed kohlrabi

Name: Stuffed kohlrabi
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Kohlrabi (about 200 g each); 7-10 Tbsp Salt; 300 g Mushrooms; 200 g shiitake mushrooms; 30 g Parmesan cheese; 1 Stalk sage; 1-2 TABLESPOONS Olive oil; 1 Garlic clove; 150 g Risotto Rice; 100 ml White wine; 1 1/2 (200 g) Cup of whipped cream; 7-10 Tbsp Pepper; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1 Pot of basil; 2 stem(s) Parsley; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and fresh herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Kohlrabi (about 200 g each)
7-10 Tbsp Salt
300 g Mushrooms
200 g shiitake mushrooms
30 g Parmesan cheese
1 Stalk sage
1-2 TABLESPOONS Olive oil
1 Garlic clove
150 g Risotto Rice
100 ml White wine
1 1/2 (200 g) Cup of whipped cream
7-10 Tbsp Pepper
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1 Pot of basil
2 stem(s) Parsley
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and fresh herbs

Directions

1
Peel and wash the kohlrabi. Cook in plenty of boiling salted water for about 20 minutes. Then take it out and keep 1/2 litre stock. Cut off a lid from each kohlrabi and hollow out the kohlrabi. For the risotto, clean and wash the mushrooms, possibly halve them. Grate the cheese.
2
Pluck sage leaves from the stalk, possibly cut into strips. Fry mushrooms and sage in hot olive oil for about 5 minutes, remove. Peel garlic and press it through the garlic press into the frying fat. Add rice and sauté. Deglaze with white wine, 200 g whipped cream and 1/4 litre kohlrabifond. Season with salt and pepper. Let it swell for about 30 minutes at medium heat. Stir in mushrooms and grated cheese 5 minutes before the end of cooking time. Melt the fat. Sauté the inside of the kohlrabi in it. Dust with flour. Add remaining cream and kohlrabi stock while stirring constantly, bring to the boil.
3
Stir in mushrooms and grated cheese 5 minutes before the end of cooking time. Melt the fat. Sauté the inside of the kohlrabi in it. Dust with flour. Add remaining cream and kohlrabi stock while stirring constantly, bring to the boil. Wash basil and parsley, pluck from stalks, chop and add to the sauce. Puree everything with a chopping stick. Season to taste with salt, pepper and lemon juice. Fill the kohlrabi with some risotto. Put them into an ovenproof dish and heat them up again in the preheated oven (electric cooker: 200 °C/ gas: level 3) for another 10 minutes. Serve with the sauce and remaining risotto. Serve garnished with lemon and fresh herbs
4
Puree everything with a chopping stick. Season to taste with salt, pepper and lemon juice. Fill the kohlrabi with some risotto. Put them into an ovenproof dish and heat them up again in the preheated oven (electric cooker: 200 °C/ gas: level 3) for another 10 minutes. Serve with the sauce and remaining risotto. Serve garnished with lemon and fresh herbs