John Myers
Ingredients for 4 servings:
- 4 m.-large kohlrabi
- 400 g leaf spinach
- 100 g sheep’s cheese, light (25%)
- 1 egg(s)
- 40 g flour
- 500 ml milk (1.5%)
- 50 g Parmesan, freshly grated
- 1 apple, sour
- salt and pepper
- nutmeg and curry powder
- Worcestershire sauce
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Peel and halve the kohlrabi, and cook until tender. In the meantime, sauté the spinach and season with salt, nutmeg, and pepper. Let it cool slightly, then stir in the egg and crumbled feta cheese. Sauté the peeled, sliced apples in a little water until slightly softened. Slightly hollow out the cooked kohlrabi halves, fill them with the spinach mixture, and place them in an ovenproof dish. For the sauce, briefly toast the flour in a saucepan (it shouldn’t brown), remove the pan from the heat, and let it cool for 2 minutes. Then add the milk, whisk, and bring to a boil while continuing to whisk. Simmer for about 10 minutes, stirring constantly. Season with salt, pepper, curry powder, and Worcestershire sauce. The sauce should be a bright yellow. Add the apples and return to the heat briefly. Pour the sauce into the casserole dish, spreading it around the kohlrabi rather than over the kohlrabi. Sprinkle the Parmesan cheese over the spinach filling. Place on the middle rack of the oven and bake for approximately 25-30 minutes at 160 degrees Celsius. Serve with rice.
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