Stuffed kohlrabi

Ingredients for 4 servings:

• 4 kohlrabi
• 1 onion(s)
• 1 clove(s) garlic
• 300 g minced beef
• 250 g potatoes, or a little more if you like
• ½ bunch parsley, alternatively frozen
• 100 ml milk
• 100 ml cream
• 1 cube of beef broth
• Salt
• pepper
• Caraway powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Remove the large leaves from the kohlrabi, wash the small leaves, finely chop them, and set aside. Trim the root ends and peel the kohlrabi. Scoop out the kohlrabi using a melon baller or teaspoon, and set the flesh aside. Place the kohlrabi in a pot with about 250 ml of water and the stock cube, cover, and simmer over low heat for about 15-20 minutes. Then remove the kohlrabi from the pot. Leave the vegetable stock in the pot and set aside. Refresh with about 50-100 ml of water. Peel and dice the onion, and mix with the minced meat, kohlrabi leaves, peeled and crushed garlic clove, 1 pinch of salt and pepper, and caraway seeds. Stuff the kohlrabi with this mixture. Dice the reserved flesh. Peel and dice the potatoes. Finely chop the parsley and set aside 1-2 tablespoons for garnish. Add the kohlrabi, potatoes, and parsley to the pot with the vegetable stock. Pour in the milk and cream, season with salt, pepper, and a little more caraway powder, if desired, and bring to a boil. Once boiling, add the stuffed kohlrabi, cover, and simmer over low heat for about 20-30 minutes, depending on the size of the kohlrabi. Place the kohlrabi in small bowls or a deep plate, pour the sauce all around, garnish with parsley, and serve. A simple and inexpensive meal for about €1.40 per person. 420 kcal per serving.