Stuffed Kohlrabi with Sauce

Peel the kohlrabi and cut off the top. Cut the inside out of the kohlrabi, leaving a 1 1/2 cm (approximately 1/2 inch) thick edge. Finely chop the removed flesh. Simmer the kohlrabi bowl in salted water for about 5 minutes (depending on size) until al dente. Rinse and drain on a rack with the opening downwards. Preheat the oven to 200°C (approximately 375°F).

Rinse the parsley, shake dry and chop finely. Saute the chopped kohlrabi in hot oil, pour in the broth and bring to a boil, then turn down the heat. Stir in the creme fraiche, cover and simmer for about 10 minutes. Puree using a hand blender and season with salt, pepper, cayenne pepper and lemon juice.

Chop the salmon into small pieces and mix with half of the kohlrabi sauce and 2/3 of the parsley. Add the rice and mix. Fill the hollowed turnips with the mixture and set side by side in a greased baking dish. Pour the remaining vegetable sauce over the top and sprinkle with some small pieces of butter. Bake in the preheated oven for about 20-30 minutes.