Baked kohlrabi with vegetable filling

Ingredients for 2 servings:

• 4 large kohlrabi
• Salt and pepper, from the mill
• 1 leek(s), cut into rings
• 2 carrots, cut into small cubes
• 2 tbsp oil for frying
• 125 g bulgur, alternatively buckwheat
• 1 tsp curry powder
• 500 ml vegetable stock
• 100 g Emmental cheese, grated
• 100 g cream cheese
• 100 ml cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Peel the kohlrabi and cook in a large pot of salted water for 15-20 minutes until just tender. Heat oil in a pot. Sauté the bulgur. Add the leek, carrots, and curry powder and sauté briefly. Deglaze everything with the broth and let it swell over low heat for about 30 minutes. Scoop out the cooked kohlrabi with a spoon. Cut the scooped kohlrabi flesh into small pieces. Preheat the oven to 200°C (top/bottom heat). Mix the bulgur and vegetable mixture with the cream cheese and half of the kohlrabi cubes. Season to taste with salt and pepper. Stuff the kohlrabi with this mixture. Place the kohlrabi in a greased, ovenproof baking dish and sprinkle with grated cheese. Mix the remaining kohlrabi flesh with the cream, season lightly, and spread it around the stuffed kohlrabi. Place the kohlrabi in the oven and bake for about 25 minutes.