Stuffed kohlrabi with smoked pork

Name: Stuffed kohlrabi with smoked pork
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 medium sized kohlrabi; 7-10 Tbsp salt, white pepper; 100 g frozen peas; 250 g Mushrooms; 250 g tripped chop of Kasseler; 1 onion, 1-2 tablespoons oil; 20 g butter/margarine; 20 g Flour; 100 g Whipped cream; 4 TABLESPOONS grated. Emmental; 7-10 Tbsp Chervil or parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 medium sized kohlrabi
7-10 Tbsp salt, white pepper
100 g frozen peas
250 g Mushrooms
250 g tripped chop of Kasseler
1 onion, 1-2 tablespoons oil
20 g butter/margarine
20 g Flour
100 g Whipped cream
4 TABLESPOONS grated. Emmental
7-10 Tbsp Chervil or parsley

Directions

1
Peel and wash the kohlrabi. Cook the kohlrabi in 1/2 l boiling salted water for about 15 minutes
2
Defrost the peas. Clean, wash and halve the mushrooms. Wash and chop the cured pork. Peel and chop onion. Fry in hot oil. Brown the mushrooms and the sausage. Add peas. Season with pepper.
3
Remove the kohlrabi, measure 3/8 l stock. Heat the fat. Sweat flour in it. Stir in stock and cream, bring to the boil. Melt cheese in it, season to taste.
4
Cut off the tops of the kohlrabi. Hollow out the kohlrabi and put it in a fireproof dish. Finely dice the lid and inside and add to the sauce. Fill the kohlrabi with the smoked pork loin mixture and pour the sauce over it. Bake everything in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 20 minutes. Garnish with chervil. Rice tastes good with it
5
Drink: cool white wine