Stuffed kohlrabi with mince
easy
60 mins
60 mins
Ingredients
- 4 Kohlrabis (about 350 g each)
- 7-10 Tbsp Salt
- 200 g Carrots
- 2 TABLESPOONS Butter
- 150 g Long grain rice
- 1 Onion
- 2 stem(s) Basil
- 1 washer Toast
- 200 g mixed minced meat
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 200 g Whipped cream
- 2 stem(s) curly parsley
- 1/2 Pot of chervil
- 7-10 Tbsp a few squirts of lemon juice
- 7-10 Tbsp fresh herbs
Directions
- 1
Peel kohlrabis, cut off thin lid. Hollow out kohlrabi with a ball cutter and cook in boiling salted water for about 12 minutes. Then scoop out of the stock, keep 250 ml stock. Peel, wash and cut carrots into half slices. Melt 1 tablespoon butter. Fry carrots and kohlrabi balls in it.
- 2
Add rice, fill up with plenty of water, salt and cook for 15-20 minutes. Drain excess liquid before serving. Peel and finely chop the onion. Wash basil, pluck leaves. Grind toast coarsely. Mix prepared ingredients and mince. Fry briefly in hot oil, turning, season with salt and pepper and fill into the hollowed kohlrabis. Place on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes. In the meantime, melt 1 tablespoon of butter for the sauce. Sweat flour in it. Deglaze with 250 ml kohlrabifond and cream. Bring to the boil while stirring constantly.
- 3
Place on a baking tray and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-15 minutes. In the meantime, melt 1 tablespoon of butter for the sauce. Sweat flour in it. Deglaze with 250 ml kohlrabifond and cream. Bring to the boil while stirring constantly. Wash, chop and stir in parsley and chervil. Season to taste with salt, pepper and lemon juice. Serve stuffed kohlrabi, vegetable rice and sauce in portions garnished with fresh herbs
Nutrition Facts
570 kcal
49 g
33 g
20 g
More Delicious Recipes
