John Myers
Kohlrabi with Lentil Filling
The perfect kohlrabi with lentil filling recipe with a picture and simple step-by-step instructions.
- 4 piece Kohlrabi fresh
- 400 g Soup vegetables
- 100 g Lentils red
- 2 tbsp Oil
- 300 ml Vegetable broth
- 30 g Parmesan
- 150 g Yogurt 10% fat
- 150 g Creme fraiche Cheese
- 6 tbsp Orange juice
- 0,5 Teaspoon (level) Ground cumin
- Salt and pepper
- Peel the kohlrabi and pre-cook in boiling salted water for 40 minutes. Clean the soup vegetables and cut into small pieces, sauté with the lentils in the oil, and add 150ml. Season with salt, pepper and cumin. Cover and cook over medium heat for 10 minutes. Pat the kohlrabi dry, scoop out the inside to a 1/2 cm wide rim with a spoon. Mix the lentil mixture with 100 g of the creme fraiche, stir in the Parmesan. Season to taste with salt and pepper. Pour the mixture into the kohlrabi and place in an ovenproof dish with the kohlrabi meat and the rest of the broth. Bake in the preheated oven at 180 degrees (convection 160 degrees) on the 2nd rail from the bottom for 30 minutes. Mix the yoghurt and the rest of the creme fraiche with a little salt and pepper. Serve with the kohlrabi.
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