Broccoli-kohlrabi barley sotto

Ingredients for 4 servings:

• ½ broccoli
• 1 small kohlrabi
• 1 shallot(s)
• 1 garlic clove(s)
• 2 tbsp olive oil
• 2 tbsp butter
• 250 g barley, pre-cooked (ready-made product)
• 100 ml white wine
• 1 liter vegetable broth, hot
• 50 g Parmesan, freshly grated
• 3 tbsp cream cheese, grainy

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Trim the tough end of the broccoli and remove the florets from the stems. Chop the stems as well. Peel the kohlrabi and finely dice. Peel and finely chop the shallot and garlic. Heat the oil and melt the butter in it. Sauté the garlic, shallots, kohlrabi, and broccoli stalks. Then add the broccoli florets. Sprinkle in the barley and sauté briefly. Pour in the wine and bring to a boil. Gradually add the stock. Let the barley swell for about 20 minutes. Just before the end of the cooking time, stir in the Parmesan cheese. Finally, serve with cream cheese.