Kohlrabi stuffed with spinach, feta cheese and shallots

Ingredients for 4 servings:

• 4 kohlrabi, depending on size
• 500 g spinach, fresh
• 200 g sheep’s cheese (or feta cheese)
• 1 shallot(s)
• 1 clove(s) garlic
• 2 eggs
• ½ cup cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the kohlrabi and slice crosswise, then cook in lightly salted water for about 10 minutes. Allow to cool, then use a teaspoon (or a grapefruit spoon) to scrape out as large a hollow as possible from the cut surface. Set the cooking water and the scraped kohlrabi flesh aside (you will need it for the sauce). For the filling, peel and finely chop the shallot and garlic, and sauté in a pan with a little olive oil until translucent. Wash the spinach and remove the stalks; add it to the shallot and garlic while still dripping wet and sauté for 3 minutes, until the spinach has wilted. Then drain in a sieve. Finely chop the spinach, then mix with the eggs and crumbled feta cheese, and season with salt, pepper, and nutmeg. Divide this mixture between the kohlrabi halves and place in an ovenproof dish. For the sauce, puree the scraped kohlrabi flesh with the cooking water and season with cream, a pinch of pepper, and perhaps a pinch of salt. Pour the sauce into the gratin dish with the kohlrabi (enough so that the kohlrabi is a good 2 cm below the surface). Cook in a preheated oven at 180°C (convection oven) for about 30 minutes. Tips: This goes well with baked potatoes. Brush small potatoes well, cut them in half lengthwise, place them on a lightly oiled baking sheet, sprinkle with salt (or herb salt), and add them to the oven (they take just as long). Instead of the two eggs, you can also use 3 tablespoons of sour cream.