Stuffed kohlrabi with smoked pork

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the kohlrabi. Cook in boiling salted water for about 15 minutes. In the meantime defrost peas. Clean, wash and halve the mushrooms. Wash cured pork loin and cut into small cubes. Peel and finely chop the onion. Sauté onion in hot oil until translucent.

2. 2

   Add mushrooms and sliced pork. Fry over high heat for about 5 minutes, turning. Fold in peas. Season with salt and pepper. Take out the kohlrabi, keep the vegetable water. Cut off the top of the kohlrabi, hollow out the tubers. Dice the flesh a little smaller. Melt fat for the sauce. Sauté diced kohlrabi in it. Add flour and sweat. Deglaze with cream and 250 ml kohlrabi water, bring to the boil. Melt cheese in it. Season to taste with salt and pepper.

3. 3

   Dice the flesh a little smaller. Melt fat for the sauce. Sauté diced kohlrabi in it. Add flour and sweat. Deglaze with cream and 250 ml kohlrabi water, bring to the boil. Melt cheese in it. Season to taste with salt and pepper. Put the kohlrabi in an ovenproof dish. Fill with the smoked pork loin mixture. Pour sauce over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh chervil. Tastes good with herb rice

4. 4

   Put the kohlrabi in an ovenproof dish. Fill with the smoked pork loin mixture. Pour sauce over it. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Serve garnished with fresh chervil. Tastes good with herb rice

Nutrition Facts

KCAL
420 kcal

CARBS
14 g

FATS
31 g

PROTEINS
23 g