Stuffed Kohlrabi

Ingredients

• 800 gKohlrabi
• 400 gGround veal
• 50 gShallot
• 40 gBread
• 30 mlMilk
• 1 pcsEgg
• 2 pcsEgg yolk
• 60 gButter
• 800 mlBroth
• 60 mlWhite wine
• 15 gPotato starch
• 1 pcsLemon
• 10 gParsley
• 4 gSalt
• 1 gPepper
• 1 gNutmeg

Instructions

1. 1

   Preparation

   • Peel the kohlrabi, cut off a shallow lid and hollow them out to form cups. Keep the lids.
   • Reserve the scooped-out flesh (can be finely diced and added to the filling).
   • Prepare a shallow pot large enough to hold the kohlrabi side by side.
2. 2

   Make the forcemeat

   • Finely dice the shallot and sauté in a little butter until translucent, then let cool.
   • Soak the white bread in milk and squeeze out the excess.
   • Mix minced veal, cooled shallot, squeezed bread, 1 whole egg, salt, pepper and a pinch of nutmeg into a smooth forcemeat. If using the hollowed kohlrabi flesh, add it finely diced.
   • Season to taste.
3. 3

   Stuff and cook the kohlrabi

   • Fill each kohlrabi cup with the forcemeat and place the lid back on. Tie loosely with kitchen twine to keep the lid in place.
   • Arrange the stuffed kohlrabi side by side in a shallow pot. Pour over the hot meat broth and add butter so the kohlrabi are covered.
   • Bring to a simmer and cook gently for 40–60 minutes until the kohlrabi are tender.
4. 4

   Sauce & plating

   • Remove kohlrabi from the cooking liquid and keep warm, remove twine.
   • Strain the cooking liquid into a pot. Mix potato starch with cold water and whisk into the hot liquid, bring briefly to a boil until slightly thickened.
   • Add white wine and lemon juice, season with nutmeg.
   • Temper the 2 egg yolks with a few tablespoons of the hot sauce, then stir back into the sauce over low heat (do not boil).
   • Arrange kohlrabi on a serving dish, spoon the sauce over and garnish with chopped parsley and lemon slices.