- 4 Kohlrabi (each 400 grams)
- 2 Carrots
- 1 small Zucchini (150 grams)
- 1 Onion
- 30 grams Butter
- 2 tablespoons Chopped green onion
- freshly ground Pepper
- 1 Egg
- 150 grams Creme fraiche cheese
- 150 grams Gouda cheese (with nettle)
- 150 milliliters Vegetable broth
Peel and rinse the kohlrabi and cook in a pot of boiling salted water until tender, 35-40 minutes. Remove and let cool.
Peel and slice the carrots. Rinse and trim the zucchini, cut into small pieces. Peel the onion and chop finely. Heat the butter in a skillet and saute the carrots about 3 minutes, add the zucchini and onion and cook 2 minutes longer.
Stir in the chives, season with salt and pepper and let cool slightly.
Whisk together the egg and creme fraiche and stir into the vegetables along with 2/3 of the grated cheese.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish large enough to hold he kohlrabi in a singe layer.
Cut a lid off the top of each kohlrabi. With a melon baller, hollow the kohlrabi leaving a 1 cm (approximately 1/2-inch) wall. Spoon the filling into the kohlrabi.
Place the kohlrabi in the baking dish and sprinkle with remaining cheese. Pour the broth into the dish and bake until the filling is piping hot and the kohlrabi are very tender about 30 minutes. Garnish if desired with kohlrabi leaves.