Stuffed kohlrabi

Ingredients for 2 servings:

• 2 large kohlrabi
• Salt
• 1 carrot(s)
• 1 spring onion(s)
• 2 tbsp oil
• 30 g pearl barley (barley groats)
• 125 ml vegetable stock
• Pepper, from the mill
• nutmeg
• 1 tbsp chervil, finely chopped
• 5 tbsp white wine, dry
• 30 g cheese, grated Gouda
• 1 tbsp oil, for the mold

Instructions

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

Peel the kohlrabi, cover, and pre-cook in boiling water with a pinch of salt over medium heat for about 20 minutes. Remove, drain, and let cool. Peel and finely dice the carrot. Trim, wash, and slice the spring onion into rings. Hollow out the kohlrabi and finely chop half of the flesh. Heat oil in a pan. Sauté the carrot, onion, and kohlrabi flesh for 5 minutes, stirring continuously. Mix in the pearl barley and pour in 5 tablespoons of vegetable stock. Season everything with salt, pepper, and nutmeg. Stir in the chervil. Fill the hollowed-out kohlrabi with the mixture. Place the stuffed kohlrabi in a lightly greased baking dish, pour in the remaining vegetable stock and the wine, and season with salt and pepper. Cook in a preheated oven at 200°C for about 15 minutes. Sprinkle with cheese and bake for 10 minutes. Serve on warmed plates. Drizzle with the cooking liquid.