Kohlrabi Stuffed with Shrimp

Peel carrots, cut into small cubes and cook in boiling salted water for 3 minutes. Drain. Rinse the kohlrabi, peel and remove the large leaves. Cut 4 of the kohlrabi leaflets into hollow tubers with a sharp spoon. Peel the remaining kohlrabi and cut into small cubes.

Blanch the kohlrabi leaves in boiling salted water for 5 minutes. Remove and drain.

Saute the cubes in a pan with oil. Deglaze with a little broth and a little cream. Rinse the scallions and cut into thin rings. Heat oil and saute the scallions in it. Season with salt and pepper, then add in to the cubes pan with the scallions, carrots and shrimp. Rinse the chervil, shake dry and chop. Peel and dice the shallots. Boil the shallots in a saucepan with the remaining broth and cream. Add the sherry and vinegar and allow to reduce by 1/3, then pour through a sieve, add the chervil and whipped cream and beat with a hand blender.