- 8 Kohlrabi (250 grams or 8.8 ounces)
- 200 grams Veal shank
- 2 tablespoons chopped parsley
- 2 shallots
- 2 tablespoons butter
- 1 White roll (day-old)
- 250 grams lean Ground beef
- 1 egg
- freshly ground peppers
- 1 teaspoon grated Lemon peel
- 250 milliliters Vegetable broth
- 150 grams Whipped cream
- 2 teaspoons cornstarch
Peel kohlrabi, remove greens and set aside. Boil 1 1/2 1iters (approximately 6 cups) of salted water, add kohlrabi and simmer for 20 minutes.
Dice veal. Julienne kohlrabi greens. Peel and mince shallots. Heat 1 tablespoon butter in a pan and sauté shallots.
Soak bread in lukewarm water. Combine veal, ground beef, shallots, parsley, kohlrabi greens and egg. Squeeze out bread and stir into mixture. Season with salt, pepper and lemon zest.
Cut the top from each kohlrabi. Hollow out the inside with a small knife or melon baller and mince flesh.
Stuff kohlrabi with meat mixture. Heat remaining butter in a large, wide casserole dish. Sauté kohlrabi flesh in butter. Deglaze with broth, add stuff kohlrabi, cover and simmer for about 30 minutes. Whisk together cream and cornstarch. Remove kohlrabi, boil drippings and whisk in cream mixture.
Plate stuffed kohlrabi and serve drizzled with pan sauce.