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Ingredients
Stuffed Kohlrabis and Tomato Sauce
- Ingredients
- 60 grams Wheat grain
- 4 large Kohlrabi
- 1 onion
- 1 handful Spinach
- salt
- 4 Tbsps Crème fraiche
- 4 Tbsps freshly grated Parmesan
- 6 Tomatoes
- 4 leaves Green cabbage
- 1 garlic clove
- 1 tsp dried thyme
- freshly ground peppers
- Nutmeg
- 200 milliliters Vegetable broth
Preheat oven to 160°C (approximately 325°F).
Soak wheat grains overnight.
Trim kohlrabis, chop greens and set aside for garnish. Peel kohlrabis, cut off top quarters and scoop out flesh, leaving 1 cm shells (approximately 1/3 inch shells). Finely dice kohlrabi flesh. Peel onion and dice finely. Rinse and trim spinach, blanch in salted water and drain. Squeeze spinach, chop coarsely and mix with wheat grains, onion, Parmesan, 2 tablespoons crème fraîche and half of the diced kohlrabi. Stuff spinach mixture into kohlrabis and set in a baking dish.
For the sauce, blanch tomatoes in boiling water, remove stems, peel and dice finely. Rinse and trim cabbage leaves and cut into strips. Peel and slice garlic. Mix garlic, tomatoes, cabbage, thyme and remaining diced kohlrabi and season with salt, pepper and nutmeg. Spread sauce mixture around kohlrabis in baking dish, pour in a little broth and bake until kohlrabis are soft, about 45 minutes. If necessary, pour more broth over kohlrabis and into sauce during baking. If kohlrabis are browning too quickly, cover with aluminum foil. Mix remaining crème fraîche into sauce and season to taste. Sprinkle stuffed kohlrabis with chopped kohlrabi greens to serve.