Vegetarian stuffed kohlrabi

Name: Vegetarian stuffed kohlrabi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 80 g frozen peas; 4 (400 g each) Kohlrabis; 1 red and yellow pepper; 150 g brown mushrooms; 2 red onions; 2 TABLESPOONS Olive oil; 2 discs Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Fresh cream; 150 g ripened cream; 1 Splash of light balsamic vinegar; 7-10 Tbsp Sugar; 20 g Butter or margarine; 1 TABLESPOON Flour; 250 ml Milk; 150 ml Vegetable broth (instant); 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

80 g frozen peas
4 (400 g each) Kohlrabis
1 red and yellow pepper
150 g brown mushrooms
2 red onions
2 TABLESPOONS Olive oil
2 discs Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Fresh cream
150 g ripened cream
1 Splash of light balsamic vinegar
7-10 Tbsp Sugar
20 g Butter or margarine
1 TABLESPOON Flour
250 ml Milk
150 ml Vegetable broth (instant)
7-10 Tbsp Parsley

Directions

1
Defrost the peas. Peel and wash the kohlrabis and cook in plenty of boiling salted water for 35 minutes. In the meantime, quarter, wash and clean the peppers. Cut red peppers into strips, yellow peppers into small cubes. Clean the mushrooms, halve them and cut them into half slices. Peel and halve onions and cut them into strips.
2
Heat a tablespoon of oil in a frying pan and fry the vegetables and mushrooms for five minutes until golden brown. Cut the rind off the toast. Dice bread. Remove the vegetables and let them drip off on kitchen paper. Heat a tablespoon of oil in a frying pan and fry the toast until golden brown. Season with salt and pepper. Mix crème fraîche, sour cream and a dash of vinegar, season to taste with salt, pepper and sugar. Fold in cooled vegetables, season again. Melt the fat in a saucepan. Dust with flour and sauté briefly while stirring. Gradually stir in milk and stock, bring to the boil and simmer for five minutes. Add peas, puree with a chopping stick and season to taste with salt and pepper.
3
Mix crème fraîche, sour cream and a dash of vinegar, season to taste with salt, pepper and sugar. Fold in cooled vegetables, season again. Melt the fat in a saucepan. Dust with flour and sauté briefly while stirring. Gradually stir in milk and stock, bring to the boil and simmer for five minutes. Add peas, puree with a chopping stick and season to taste with salt and pepper. Drain the kohlrabi water and quench the kohlrabi in cold water. Cut off the lid of the kohlrabi. Scrape the inside of the kohlrabi with a teaspoon. Fold the toast cubes into the vegetable cream, fill the kohlrabi with the cream and arrange on a plate. If necessary, reheat the pea mousse again, mix with a hand blender and serve. Garnish with parsley
4
Drain the kohlrabi water and quench the kohlrabi in cold water. Cut off the lid of the kohlrabi. Scrape the inside of the kohlrabi with a teaspoon. Fold the toast cubes into the vegetable cream, fill the kohlrabi with the cream and arrange on a plate. If necessary, reheat the pea mousse again, mix with a hand blender and serve. Garnish with parsley