Wheat Berry and Cheese Stuffed Baked Kohlrabi

Preheat the oven to 160°C (approximately 325°F).

Preheat the oven to 160 ° C upper and lower heat.

Place the wheat berries in a bowl with cold water to cover by several inches and soak overnight.

Peel kohlrabi, remove any green leaves and cut off the top quarter of the kohlrabi. With a vegetable peeler or a spoon, remove the kohlrabi flesh, leaving  a 1 cm (approximately 3/8-inch) shell of kohlrabi. Finely dice the kohlrabi flesh. Peel the onion and dice finely.

Peel the carrot and dice finely.

Drain the wheat berries and transfer to a bowl along with the onion, carrots, half of the diced kohlrabi, the crème fraîche and half of the cheese. Season with salt and pepper and spoon into the kohlrabi shells.

Place in a baking dish and sprinkle with the remaining cheese. Pour the broth around the kohlrabi, scatter the remaining diced kohlrabi around and bake until the stuffed  kohlrabi are soft, about 40 minutes. If the pan is getting dry, add more broth. And if the kohlrabi are browning too quickly cover with aluminum foil.