Stuffed Kohlrabi with Sauce

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Stuffed Kohlrabi with Sauce
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
4 Kohlrabi
salt
½ bunch parsley
1 Tbsp vegetable oil
0.13 l Chicken broth
300 grams Crème fraiche
peppers
1 pinch cayenne pepper
2 Tbsps lemon juice
150 grams Smoked salmon
200 grams cooked Rice (prepared the day before)
vegetable oil (for the baking dish)
butter (for topping)
How healthy are the main ingredients?
parsleyKohlrabisaltcayenne pepper

Preparation steps

1.

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).

2.

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.

3.

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.

4.

Arrange the kohlrabi with the sauce on plates and garnish with the remaining parsley.

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