Stuffed kohlrabi with rice

Name: Stuffed kohlrabi with rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 medium sized kohlrabi (200 g each); 7-10 Tbsp Salt; 125 g Long grain wild rice mixture; 1 Tomato; 100 g frozen peas; 4 TABLESPOONS herb cream fraiche; 7-10 Tbsp Pepper; 75 g Emmental cheese; 2 TABLESPOONS Tomato paste; 1/2 Pot of chervil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 medium sized kohlrabi (200 g each)
7-10 Tbsp Salt
125 g Long grain wild rice mixture
1 Tomato
100 g frozen peas
4 TABLESPOONS herb cream fraiche
7-10 Tbsp Pepper
75 g Emmental cheese
2 TABLESPOONS Tomato paste
1/2 Pot of chervil

Directions

1
Peel kohlrabi and cook in boiling salted water for about 45 minutes. Cook rice in 250 ml salted water for about 10 minutes. Clean, wash and quarter the tomato. Remove seeds and cut the flesh into cubes. Remove kohlrabi from the cooking water with a skimmer and rinse with cold water.
2
Let it cool down a little. Cut off one lid each and hollow out with a sharp knife. Cut the flesh into small pieces. Mix rice, tomato cubes, peas, kohlrabi leftovers and crème fraiche. Season with salt and pepper. Pour the mixture into the kohlrabi. Grate the cheese and sprinkle it over the kohlrabi. Cover as desired with the kohlrabi lid and place in a flat casserole dish. Mix 1/4 litre of kohlrabi cooking water and tomato paste and pour into the kohlrabi.
3
Pour the mixture into the kohlrabi. Grate the cheese and sprinkle it over the kohlrabi. Cover as desired with the kohlrabi lid and place in a flat casserole dish. Mix 1/4 litre of kohlrabi cooking water and tomato paste and pour into the kohlrabi. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 25 minutes. Sprinkle with chervil leaves