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Ingredients
Wheat-Stuffed Kohlrabi with Spinach
- Ingredients
- 2 Kohlrabi
- 200 grams Raclette Cheese
- 200 grams Shredded wheat
- 1 tsp Vegetable broth
- 2 eggs
- 50 grams breadcrumbs
- 2 Tbsps chopped parsley
- 1 onion
- salt
- peppers
- Nutmeg
- Curry
- 1 Spinach
- 1 red paprika
- 1 cup Sour cream
- vegetable oil (for frying)
For the stuffed kohlrabi: Soak the shredded wheat in 0.2 liters (approximately 1 cup) of water overnight.
Peel the kohlrabi, cut in half and scoop out the flesh with a sharp knife. Finely chop the scooped flesh.
Place the soaked wheat in a pot along with 0.2 liters (approximately 1 cup) of water and the vegetable stock. Simmer, while stirring, for 10 minutes. Peel and finely chop the onion. Fold into the wheat mixture. Stir in the chopped kohlrabi, egs, breadcrumbs and parsley, and season with salt, pepper, nutmeg and curry powder to taste.
Blanch the kohlrabi halves in a pot of boiling salted water for 10 minutes. Drain and rinse with cold water to cool. Place the kohlrabi halves in an ovenproof dish. Divide the grain mixture between the kohlrabi halves. Cut the cheese into thin strips and place on top. Bake in a 220°C (approximately 430°F) oven for 20 minutes.
For the spinach: Cook the spinach according to the package directions. Rinse the bell peppers, cut in half lengthwise, remove seeds and white ribs and cut into small cubes. In a bowl, stir the spinach with the sour cream and season with salt and pepper to taste. Stir in the bell pepper.
For serving: Divide the spinach between plates. Top with the stuffed kohlrabi and serve.