John Myers
Spicy Stuffed Kohlrabi
The perfect spicy stuffed kohlrabi recipe with a picture and simple step-by-step instructions.
- 2 Kohlrabi of approx. 600 g
- 2 tsp Salt
- 250 g Pig meat
- 2 Carrots approx. 150 g
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 1 piece Ginger the size of a walnut
- 1 Red chilli pepper
- 1 Cup Plucked parsley
- 2 tbsp Sunflower oil
- 400 ml Chicken broth
- 2 tsp Mild curry powder
- 2 tsp Sweet paprika
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 cups Cooking cream 200 g
- 2 Stalk Parsley for garnish
- Peel the kohlrabi, cut off the base and lid generously, scoop out well with a spoon and cook in salted water (2 teaspoons of salt) for about 25 minutes and remove. Peel and finely dice the carrots and onions. Peel the garlic cloves and ginger and dice them very finely. Clean / core the chilli pepper, wash and dice very finely. Dice the cut and hollowed kohlrabi pieces. Wash the parsley, shake dry and pluck. Heat sunflower oil (2 tbsp) in a pan and fry the pork meat until crumbly. Add the prepared vegetables (diced carrots, diced onions, diced kohlrabi, diced garlic cloves, diced ginger and diced chili peppers) and sauté / stir-fry. Season with mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Deglaze / pour in the chicken stock (400 ml) and simmer / cook with the lid on for about 10 minutes. Finally add / fold in the cooking cream (200 g) and let everything simmer briefly. Place the pre-cooked kohlrabi in 2 casserole dishes, fill with the contents of the pan and spread the rest around them. Place the two casserole dishes in the preheated oven (200 ° C) and bake / cook for approx. 20-25 minutes. If necessary, cover with aluminum foil and finish cooking. Serve the spicy stuffed kohlrabi garnished with parsley.
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