Stuffed kohlrabi with chicken

Name: Stuffed kohlrabi with chicken
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 small kohlrabia (300 g each); 7-10 Tbsp Salt; 200 g Chicken filet; 150 g cherry tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 80 g Parmesan cheese; 1 small onion; 1 Garlic clove; 1 TABLESPOON Curry Powder; 100 g Couscous; 150 ml Vegetable broth (instant); 40 g Pine nuts; 2-3 stem(s) Marjoram; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 small kohlrabia (300 g each)
7-10 Tbsp Salt
200 g Chicken filet
150 g cherry tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
80 g Parmesan cheese
1 small onion
1 Garlic clove
1 TABLESPOON Curry Powder
100 g Couscous
150 ml Vegetable broth (instant)
40 g Pine nuts
2-3 stem(s) Marjoram
baking paper

Directions

1
Clean kohlrabi. Keep small leaves in cold water. Peel the kohlrabi and cook in plenty of boiling salted water for about 30 minutes. Meanwhile wash the meat, dab dry and cut into cubes. Wash, clean and pat dry the tomatoes. Cut the tomatoes in half. Heat 1 tablespoon of oil in a pan. Fry chicken cubes all around for 8-10 minutes until golden brown. Season with salt and pepper.
2
Remove. Then add the tomatoes to the frying fat and toss in. Grate the Parmesan finely. Peel onion and garlic. Chop the onion finely. Press the garlic through a garlic press. Heat 1 tablespoon of oil in a saucepan. Sauté curry, onion, garlic and couscous in it. Deglaze with 100 ml broth and let it swell for 2-3 minutes. Roast pine nuts in a pan without fat until golden brown. Remove kohlrabi from the water and quench briefly. Cut off lid. Hollow out the kohlrabi with a ball cutter. Mix kohlrabi balls, couscous, tomatoes and 30 g parmesan and season with salt and pepper. Fill into the kohlrabi. Put the rest of the filling into an ovenproof dish. Place the kohlrabi on top and add the rest of the stock.
3
Deglaze with 100 ml broth and let it swell for 2-3 minutes. Roast pine nuts in a pan without fat until golden brown. Remove kohlrabi from the water and quench briefly. Cut off lid. Hollow out the kohlrabi with a ball cutter. Mix kohlrabi balls, couscous, tomatoes and 30 g parmesan and season with salt and pepper. Fill into the kohlrabi. Put the rest of the filling into an ovenproof dish. Place the kohlrabi on top and add the rest of the stock. Line a baking tray with baking paper. Put the tin on top. Put the remaining Parmesan cheese in 2 piles next to the baking tin on the baking paper. Bake everything in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Meanwhile wash the marjoram, shake dry and pluck the leaves from the stalks. Remove and arrange on plates. Garnish with kohlrabi leaves and marjoram. Place the parmesan cookies on top
4
Line a baking tray with baking paper. Put the tin on top. Put the remaining Parmesan cheese in 2 piles next to the baking tin on the baking paper. Bake everything in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes. Meanwhile wash the marjoram, shake dry and pluck the leaves from the stalks. Remove and arrange on plates. Garnish with kohlrabi leaves and marjoram. Place the parmesan cookies on top