Bini's stuffed kohlrabi

Ingredients for 2 servings:

• 2 m.-large kohlrabi
• 2 tbsp olive oil or sunflower oil
• 130 g turkey meat
• 1 large potato(s), cooked
• 1 large onion(s)
• 1 tsp, heaped ginger, finely chopped
• 1 m.-sized carrot(s)
• n. B. water
• 1 large garlic clove(s)
• 6 sage leaves
• 10 rosemary leaves
• 1 n. B. Salt
• 1 tsp turmeric
• e.g. Paprika powder, hot
• ½ tsp butter for greasing the pan
• 4 slices of mountain cheese
• n. B. Pepper berries, pink, black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

with carrots, turkey, ginger, potato, sage and rosemary

Peel the kohlrabi, cutting off the bottom so that it remains standing. Place it in a pot, cover with water, and simmer for about 10 to 15 minutes. Meanwhile, for the stuffing, heat the oil in a pan and brown the turkey, which has been cut into very small pieces. Then add the previously chopped and cooked potato and fry it. Add the finely chopped onion, finely chopped garlic clove, ginger, and finely sliced ​​carrot. Sauté briefly, then add a little water. Finely chop the sage and rosemary leaves and add them along with the salt, paprika, and turmeric. Simmer with the lid closed. Stir occasionally and add a little more water if necessary. Remove the kohlrabi from the boiling water. Rinse with cold water, then cut off one of the lids. Use a spoon to hollow out the kohlrabi. You can place the hollowed-out kohlrabi back into the hot water and cook for a few more minutes if they’re still too firm. Lightly grease an ovenproof dish with butter where the kohlrabi rests. Place the hollowed-out kohlrabi on top and fill with the filling from the pan. Leave the rest in the pan and keep warm, adding a little water if necessary and simmering. Place two slices of mountain cheese on each kohlrabi and place in the oven preheated to 180°C. Leave the kohlrabi in the oven only long enough for the cheese to run down the sides. Place the kohlrabi on plates, spoon the remaining filling around the kohlrabi, and sprinkle freshly ground pepper over everything. Note: I save the inside of the kohlrabi along with the water I used to cook the kohlrabi. I add bay leaves and cloves to the still-hot water, let it cool, and then store it in the refrigerator. The next day or the day after, you can use it for a kohlrabi and carrot soup, for example.