Stuffed kohlrabi with quinoa and minced meat filling

Ingredients for 2 servings:

• 2 large kohlrabi
• 70 g quinoa
• 1 garlic clove(s)
• 2 spring onions
• 150 g tomatoes
• 200 g mushrooms, fresh
• 100 g Leerdammer delicate-nutty
• 200 g cream cheese, natural
• 500 g minced meat
• 1 tsp salt
• 1 tbsp oil
• some pepper
• 1 tbsp vegetable stock powder

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Peel the kohlrabi, cut off a lid, hollow out the edges to a width of about 1.5 cm, and pre-cook in boiling salted water for about 15 minutes (set aside 1 liter of the cooking liquid). Dice the kohlrabi flesh. Rinse the quinoa in warm water, add 200 ml of salted water to the boil, and cover and let it swell for about 20 minutes. Stir occasionally until all the water is absorbed. Peel and crush the garlic. Wash the spring onions, remove the root ends and top greens, and finely slice the spring onions. Wash the tomatoes and mushrooms and dice them. Cut the Leerdammer into strips. Preheat oven to 200°C top/bottom heat (180°C fan-assisted). Brown the minced meat in the heated oil. Add the kohlrabi flesh, garlic, spring onions, and mushrooms and fry. Mix in 150g of cream cheese, tomatoes, quinoa, Leerdammer sausage, and mushrooms, and season the filling with salt and pepper. Fill the kohlrabi with some of the minced meat mixture, cover, and place the kohlrabi in a casserole dish. Mix the reserved kohlrabi cooking liquid with the broth, pour it on, cover the dish with aluminum foil, and cook in the oven for about 30-40 minutes (depending on the desired consistency of the kohlrabi). Remove the kohlrabi. Heat the remaining filling in a non-stick pan with the remaining cream cheese and about 100ml of the kohlrabi cooking liquid, and season with salt and pepper. Arrange the kohlrabi and the remaining filling on plates and serve.