Stuffed kohlrabi with remoulade

Name: Stuffed kohlrabi with remoulade
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 6 Kohlrabi (about 300 g each); 7-10 Tbsp Salt; 3 Spring onions; 1 big red pepper; 5 TABLESPOONS Olive oil; 150 g Risotto rice; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 1 Pot of basil; 1 TABLESPOON grated parmesan cheese; 3 Goat cheese thaler (approx. 35 g each); 2 Eggs; 2 stem(s) Parsley; 4 TABLESPOONS Remoulade (from the glass); 100 g Skimmed milk yoghurt; 1 Beet Cress

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

6 Kohlrabi (about 300 g each)
7-10 Tbsp Salt
3 Spring onions
1 big red pepper
5 TABLESPOONS Olive oil
150 g Risotto rice
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
1 Pot of basil
1 TABLESPOON grated parmesan cheese
3 Goat cheese thaler (approx. 35 g each)
2 Eggs
2 stem(s) Parsley
4 TABLESPOONS Remoulade (from the glass)
100 g Skimmed milk yoghurt
1 Beet Cress

Directions

1
Peel kohlrabi and hollow it out, preferably with a melon ball cutter. Cook the kohlrabi in plenty of boiling salted water for about 15 minutes. Cut the inside of the kohlrabi into small pieces. Clean and wash spring onions and peppers. Cut spring onions into rings, peppers into small rhombs. Heat 3 tablespoons of oil in a pan.
2
Stir-fry the rice for 2-3 minutes. Add leek rings, paprika and kohlrabi inside, sweat for another 3 minutes. Season with salt and pepper. Deglaze with 200 ml broth. Let simmer for 10 minutes. Add 300 ml stock and cook for 10-15 minutes. Wash basil, dab dry, remove leaves and chop except for a little bit for garnishing. Stir parmesan and basil into the risotto. Season to taste again. Pour the risotto into the kohlrabi and place in an ovenproof dish or on a baking tray. Halve the cheese taler and spread it on the filled kohlrabi. Drizzle with 2 tablespoons of oil.
3
Stir parmesan and basil into the risotto. Season to taste again. Pour the risotto into the kohlrabi and place in an ovenproof dish or on a baking tray. Halve the cheese taler and spread it on the filled kohlrabi. Drizzle with 2 tablespoons of oil. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. For the sauce, boil eggs hard for about 10 minutes, drain, quench, peel and finely dice. Wash parsley, dab dry and chop. Mix remoulade, yoghurt, egg and parsley. Season to taste with salt and pepper. Cut the cress from the bed, wash it and sprinkle kohlrabi abundantly with it. Serve garnished with the tartar sauce and the rest of the basil
4
For the sauce, boil eggs hard for about 10 minutes, drain, quench, peel and finely dice. Wash parsley, dab dry and chop. Mix remoulade, yoghurt, egg and parsley. Season to taste with salt and pepper. Cut the cress from the bed, wash it and sprinkle kohlrabi abundantly with it. Serve garnished with the tartar sauce and the rest of the basil