Stuffed kohlrabi with red lentils
easy
90 mins
90 mins
Ingredients
- 4 Kohlrabi (350 g each)
- 7-10 Tbsp Salt
- 1 collar Spring onions
- 1 Garlic clove
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
- 80 g red lentils
- 150 ml Vegetable broth (instant)
- 125 g Crème-fraîche
- 80 g grated low-fat gouda cheese (30 % fat in dry matter)
- 7-10 Tbsp freshly ground white
- 7-10 Tbsp Pepper
Directions
- 1
Peel the kohlrabi (put the young kohlrabi green aside), wash and pre-cook in plenty of boiling salted water for 15 minutes. Clean and wash spring onions and cut them diagonally into thin slices. Peel garlic and crush finely. Steam in hot fat in a pot until translucent. Add lentils, steam briefly and deglaze with vegetable stock.
- 2
Cover and cook for 8-10 minutes. 1 minute before the end of the cooking time, stir in 1/3 of the spring onions. Put the lentils aside. Remove kohlrabi from the vegetable water and rinse with cold water. Hollow out the tubers with a ball cutter. Mix 3/8 litres of vegetable water and crème fraîche and pour into an ovenproof dish. Chop the hollowed out kohlrabi meat and put half of it with the remaining spring onions into the ovenproof dish. Fold the rest of the kohlrabi and 60 g of cheese into the lentils, fill the vegetables with it and place them in the mould. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes.
- 3
Mix 3/8 litres of vegetable water and crème fraîche and pour into an ovenproof dish. Chop the hollowed out kohlrabi meat and put half of it with the remaining spring onions into the ovenproof dish. Fold the rest of the kohlrabi and 60 g of cheese into the lentils, fill the vegetables with it and place them in the mould. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 30 minutes. Before serving, season the sauce to taste with salt and pepper, arrange everything on a deep plate and garnish with kohlrabi leaves
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