Kohlrabi with Spicy Sour Cream
Peel the kohlrabi and cut in half lengthwise. Cook the kohlrabi halves in a little vegetable broth with salt for 15-20 minutes until crisp-tender and let cool. Scoop out the pulp with a melon baller leaving a 1.5 cm (approximately 1/2 inch) thick edge. Chop 1/4 of the hollowed out pulp and reserve the rest for another use. Mash the blue cheese and mix with the sour cream until smooth. Season with nutmeg, pepper and a little lemon juice.
Stir in the kohlrabi pieces. The cream should be thick enough to hold its shape. Spoon the cheese mixture into the kohlrabi halves and press gently. Cut the kohlrabi in 3-4 wedges, sprinkle with parsley and insert wooden sticks. Serve the kohlrabi wedges on a bed of kohlrabi leaves.