Kohlrabi with minced meat filling

Ingredients for 2 servings:

• 3 kohlrabi
• salt and pepper
• 4 tomatoes
• 1 leek(s)
• 1 carrot(s)
• 200 g minced meat, mixed
• 2 tbsp oil
• 200 g crème fraîche
• 1 egg(s)
• 70 g cheese (Emmental), grated
• Water (salt water)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the kohlrabi, setting aside some of the green parts. Cook the kohlrabi in salted water for about 20 minutes. Peel and finely chop the tomatoes. Drain the kohlrabi, hollow out the flesh, and dice the insides. Trim and finely dice the leek and rinse. Peel and grate the carrot. Fry the minced meat in hot oil until crumbly, add the leek and carrot, and fry for another 2-3 minutes. Stir in the tomatoes and kohlrabi cubes and set aside. Mix the crème fraîche with the egg, season with salt and pepper, and stir in half of the cheese. Place the hollowed-out kohlrabi in a greased dish, combine the minced meat mixture with the cheese mixture, and fill the kohlrabi with it. Preheat the oven to 200°C (180°C fan-assisted oven). Spread the remaining mixture around the kohlrabi and sprinkle with the remaining cheese. Bake in the oven for about 20 minutes. Garnish with some washed kohlrabi greens. Serve with rice.