Remove the skin from the kohlrabi and scoop out with a “Parisienne” cutter. Boil all the kohlrabi parts in salted water until soft.
Slice the carrots and one third of the shallots and sauté the thyme in butter until soft and remove.
For the sauce, chop the remaining shallots and sauté in butter. Then add the garlic clove. Extinguish with clear soup and add half of the carrot mixture. Season with cumin. Then blend the sauce.
To the other half of the carrots add the kohlrabi pieces obtained from the scooping. Finely chop the parsley and stir in. Fill the hollowed out kohlrabi shells a little with the sauce and pour in the carrot- kohlrabi vegetables. Season again with a little thyme and cumin, pepper and salt.