Stuffed Kohlrabi with Millet and Mushrooms
Boil millet with about 500 ml (approximately 2 cups) of salted water, cover and let cook about 20 minutes over low heat.
Trim kohlrabi top with a knife to make a flat lid. Cut and chop the larger leaves.
Peel the kohlrabi and cook for about 15 minutes in boiling salted water, remove and put cooking water aside.
Scoop out the kohlrabi with a small sharp spoon so that a wall of approximately 1 cm (approximately 3/8 inch) remains and finely chop the flesh.
Wipe mushrooms with a damp paper towel, trim and chop finely.
Peel shallots, chop finely and cook in butter until translucent. Add chopped mushrooms and fry, then add chopped kohlrabi and cook briefly. Allow to cool and mix with half the parsley and about 4 tablespoons of millet and the cream and season with salt, pepper and nutmeg.
Place mixture into the kohlrabi bowls, place lid on the bowls and set side by side in a pan. Pour in 250 ml (approximately 1 cup) of the reserved cooking liquid, cover and cook over medium heat.
Combine chopped kohlrabi leaves and remaining parsley with remaining warm millet mix.
Arrange the stuffed kohlrabi with herb millet on plates, drizzle with hot cooking liquid and serve.