Stuffed Kohlrabi

Pasta dishes are always a good idea!

Clean the kohlrabi, peel it and steam it in the vegetable soup for about 40 minutes on 1 or automatic heat 5 to 6 until soft. Measure out 100 ml of clear soup and set aside.

In the meantime, finely dice ham and onion. Sauté onion in hot fat on 2 or automatic heat 8 to 9 until translucent.

Cook pasta in salted water for 5 minutes and drain. Chop cheese and parsley separately in a universal chopper.

Scoop out kohlrabi with a spoon. Chop the inside and mix with peas, ham, pasta, onion, half cheese and half parsley. Season with salt, pepper and nutmeg. Fill kohlrabi with it and place in a mold. Spread the remaining filling evenly all around.

Mix crème fraîche, whipped cream, remaining parsley and the measured clear soup, maybe’ season. Pour sauce into dish and sprinkle kohlrabi with remaining cheese. Cook in the oven until done.

Circuit: 200 to 220 °C , 2nd slide bar v. U.

170 to 190 °C , convection oven 15 to 20 min.

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