John Myers
Ingredients for 1 servings:
- 1 small kohlrabi
- 1 m.-sized potato(s)
- 1 thin spring onion(s)
- 1 small shallot(s)
- 2 cloves garlic
- 3 slice(s) sausage, to your taste
- 30 g cream cheese
- 2 sprigs of parsley
- 4 slice(s) cheese, of your choice
- Sea salt, from the mill
- Pepper, colorful, from the mill
- Nutmeg, freshly grated
- Fat, for the shape
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Baked, stuffed kohlrabi on potato sticks
Peel the kohlrabi and cook it whole in salted water for about 10 minutes. Remove and let cool on a plate. Grease a baking dish (I used a ceramic quiche dish) and preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Peel the potatoes, cut into thin slices, then into very fine sticks, and place them in the dish. Carefully hollow out the kohlrabi as much as possible and place them in the center of the potato sticks in the dish. Place the hollowed-out kohlrabi pieces in a bowl. Split the spring onion lengthwise and cut into very fine rolls. Peel the shallot, slice, then dice very finely. Peel the garlic and chop very finely or press it. Cut the sausage first into strips, then into very small cubes. Finely chop the parsley. Add everything to the bowl along with the cream cheese. Mix well and season to taste. Fill the kohlrabi with this mixture, then spread the remaining filling around the kohlrabi and on top of the potato sticks. Cover everything with sliced cheese and place in the oven on the middle rack for about 25-30 minutes. Cooking time may vary depending on the oven. Serve on a plate and enjoy.
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