Baked Kohlrabi with Vegetable and Cheese Filling

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.