Kohlrabi medallions

Ingredients for 2 servings:

• 200 g quinoa, (alternatively millet)
• 400 ml vegetable stock
• 3 large kohlrabi
• 4 beefsteak tomatoes
• 50 g cream cheese, herbs, low-fat
• 2 tsp oil, neutral
• 120 g cheese, Edam in slices
• 1 tbsp crème fraîche

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Half portions are also very suitable as a starter

Bring the quinoa or millet to a boil in 300 ml of vegetable stock and simmer over low heat for about 15 minutes. Remove the kohlrabi leaves, chop the tender shoots, and add them to the quinoa or millet. Wash and peel the tubers, and cut into slices about 1 1/2 cm thick. Wash and slice the tomatoes, removing the stem ends. Spread each kohlrabi slice with cream cheese and place a tomato slice on top. Heat the oil in two non-stick pans with lids, add the kohlrabi medallions, add the remaining 100 ml of vegetable stock, and sauté rather than fry over low heat for about 35 minutes. About 10 minutes before the end of the cooking time, arrange the cheese slices on the medallions and let them melt. When the kohlrabi is cooked, lift the medallions onto a warmed plate, thicken the stock with the crème fraîche and fold into the quinoa or millet, then serve with the medallions.