Stuffed kohlrabi in cheese sauce

Name: Stuffed kohlrabi in cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 Kohlrabi (about 300 g each); 7-10 Tbsp salt, white pepper; 175 g Natural rice; 2 medium-sized onions; 1 TABLESPOON butter/margarine; 100 g Whipped cream; 1 potty Chervil or; 1 collar Parsley; 75 g grated gouda; 7-10 Tbsp Grease; 1 medium sized tomato

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 Kohlrabi (about 300 g each)
7-10 Tbsp salt, white pepper
175 g Natural rice
2 medium-sized onions
1 TABLESPOON butter/margarine
100 g Whipped cream
1 potty Chervil or
1 collar Parsley
75 g grated gouda
7-10 Tbsp Grease
1 medium sized tomato

Directions

1
Peel, wash and halve the kohlrabi. Cover and cook in about 3/4 l boiling salted water for about 20 minutes. Lift out and let cool down a little. Measure out 1/2 l stock. Hollow out the kohlrabi and put the inside aside
2
Cover the rice and cook it in about 400 ml boiling salted water at low heat for about 20 minutes
3
Peel and chop the onions. Fry onion and kohlrabi inside in hot fat. Deglaze with stock and cream. Let it boil down for about 5 minutes. Wash the chervil, add to the sauce and puree finely. Stir in half the cheese
4
Fill the kohlrabi with rice. Place in a greased casserole dish. Sprinkle with rest of cheese. Spread the sauce around it. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes
5
Wash the tomato, cut into quarters, remove seeds if necessary, dice finely. Spread over the kohlrabi