Kohlrabi Filled with Parmesan Crust, Tomato Sauce and Potato Kohlrabi Thalers

Peel the kohlrabi (s), cut off the hard underside and top smoothly and hollow out. The amount of "scoop" and the section from the top should be 200 g. Cut these into small pieces and keep them ready. Boil the hollowed kohlrabi (s) for approx. 6 - 8 minutes in salted water, still slightly firm to the bite. Then drain and let cool.

In the meantime, mix the breadcrumbs with the milk in a larger bowl and let it swell a little. Peel the shallot, finely dice. Finely grate the Parmesan (also grate the 15 g for the crust). Then add the meat, egg, mustard, 30 g Parmesan and shallots to the swollen breadcrumbs, season it with pepper and salt, knead well with your hands.

Also while the kohlrabi is cooling down, peel the potatoes, dice them and bring them to the boil in salted water. After 2 minutes of cooking, add the kohlrabi sections and cook them together for approx. 8 minutes until soft.

When both are done, pour through a sieve, drain well and then put through the potato press. If small pieces of kohlrabi can still be seen here and there, then that's perfect. Mix the still lukewarm mixture with the durum wheat flour and season with pepper, salt and nutmeg. Put enough panko flour in a bowl so that it is easy to roll over. Shape the dough into 6 balls, roll them thoroughly in the panko flour, place them on a plate, then plate something into thalers with the flat of your hand and keep them ready.

Knead all the ingredients with a fork until they have combined. Then spread out a piece of cling film, put the mixture on top, plate around and keep it ready. In the case of the curvature of the surface to be covered later, however, do not cool it. It should remain elastic because it has to be placed in the shape of a dome.

Preheat the oven to 220 ° O / bottom heat. Now fill the kohlrabi (s) with the minced meat so that a dome is formed. Shape any remaining meat into a meatball. It can be fried off later with the potato thalers. Butter a small baking dish and put the filled kohlrabi (or 2) in it and put it in the oven for 10 minutes. Then pour in the tomato sauce and cook for another 15 minutes. Then prick the kohlrabi with a sharp knife and check how far it has cooked. If it starts to soften but still needs something, take the casserole dish out of the oven for a moment, place the crust on the surface with the foil facing up, press it down lightly and pull the foil off the top. Put the tin back into the oven and cook and gratin for another 10-15 minutes. If the sauce sizzles too much, add 100 ml of hot water and stir it.

During the last 15 minutes of cooking the kohlrabi in the oven, heat enough clarified butter in a pan to cover the base and bake the potato thalers (and possibly the meatball) until golden brown on both sides.

The kohlrabi should be done by now. If you have two smaller ones, please adjust the cooking time or determine it yourself (could be shorter) and keep an eye on it. Then just let it taste ............. Good.

Since I always have it in stock, here is the link: Tomato sauce For its preparation time you would have to calculate about 20 minutes more or - if you want it to be faster - use a ready-made product.