Stuffed Kohlrabi Two Ways

Stuffed Kohlrabi, Two Ways

Stuffed Kohlrabi, Two Ways

1 hour 30 minutes

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Details
  • Servings:   4
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 4 medium kohlrabi
  • 2 liter vegetable broth
  • 250 grams / 9 oz potatoes
  • 50 grams / 1.6 oz bacon (see note)
  • 3 tablespoons Parmesan, divided
  • 2 tablespoons finely chopped spring onions
  • 1 tablespoon finely chopped chives
  • 1 egg yolk
  • 150 grams / 5.3 oz cherry tomatoes
  • 3 tablespoons finely chopped spring onions
  • 2 heaped tablespoons goat's cream cheese
  • 2 heaped tablespoons crème fraiche
  • salt
  • black pepper
Instructions

Bring the vegetable broth and another pot of salted water to a boil. In the meantime peel and halve the kohlrabies, peel and chop the potatoes into small cubes. Cook the kohlrabi halves in the vegetable broth for about 20-30 minutes until cooked through but still firm to the bite (they definitely should not fall apart). Take them out of the broth and let them cool down a bit, so that you will be able to touch them without burning your fingers. In the same time cook the potatoes in the salted water until tender, than drain the potatoes and let cool down a bit as well.

Place them in a bowl and mash them.Preheat the oven to 200 degrees Celsius / 390 degrees Fahrenheit.Chop the bacon into small pieces and fry them gently until nicely crisped.

Place them in the bowl containing the mashed potatoes. Chop the spring onions, add 2 tablespoons of onions to the bacon and potatoes.

Add 1 tablespoon of the grated Parmesan, the chives, and the egg yolk to the potatoes, mix well and adjust the taste with salt and pepper.For the second stuffing, halve the cherry tomatoes, discard the seeds and dry the inside of the tomatoes with kitchen paper. Chop the tomatoes very finely, place them in a second bowl together with the rest of the chopped spring onions, cream cheese and creme fraiche. Adjust the taste with salt and pepper.Scoop some of the flesh from the kohlrabi halves until they resemble nests. Set the flesh aside and use them to make a soup for instance.

Place the scooped kohlrabies halves into a baking form. Fill four of the halves with the first stuffing and the other four halves with the second stuffing.

Bake the kohlrabies for about 30 until the stuffing is golden brown and heated through.

Serve with a green salad.

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