Stuffed Kohlrabi with Herb and Garlic Pesto

For the stuffed kohlrabi with herb-garlic pesto, first remove woody parts of the peel from kohlrabi, cut off the caps and set aside as lids. Hollow out kohlrabi. Finely chop kohlrabi flesh as well as shallots, chop mushrooms into small pieces. Sauté shallots in a little peanut oil, add mushrooms and season with salt, pepper, caraway and nutmeg. Cut bread into small cubes. Whisk milk with egg and pour over bread cubes together with chopped parsley. Mix well with the mushrooms. Fill the kohlrabi with the mixture and put the lid on.

Coat an ovenproof dish with olive oil and pour in vegetable stock. Put the stuffed kohlrabi in it and cook in a preheated oven at 180 °C for about 30 minutes. For the pesto, blend all ingredients in a stand mixer until very fine. Arrange kohlrabi on plates, top with the roasting residue and garnish each with about 1 teaspoon of pesto. Pour remaining pesto into jars and seal airtight. Serve stuffed kohlrabi with herb-garlic pesto.

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