Stuffed kohlrabi

Ingredients for 3 servings:

• 3 m.-large kohlrabi
• 3 stalk(s) spring onion(s), finely chopped
• 2 small carrots, finely chopped
• 150 g minced meat of your choice
• oil
• 2 tsp vegetable stock powder
• 100 g herb cream cheese
• salt and pepper
• n. B. garlic
• 250 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

low in calories, rich in vitamins, suitable for food combining

Peel the kohlrabi and cut straight across the bottom so it stands upright without tipping over. Then cut off one of the lids and hollow out the kohlrabi (either with a knife or a kohlrabi baller). It’s a bit time-consuming, but it’s worth it. The sides and bottom should be about 1 cm thick. Set the inside aside. Brown the minced meat in a little oil, add the carrots and spring onions, and season generously with salt, pepper, and garlic. Once everything is fried, add the cream cheese. Stir and let the mixture cool slightly. Boil the hollowed-out kohlrabi and the lids in salted water for about 5-8 minutes until half cooked. Then remove and fill with the minced meat mixture. Briefly sauté the inside of the kohlrabi in a large pan, then add the stuffed kohlrabi (make a little space so the kohlrabi can stand upright on the bottom of the pan). Add 2 teaspoons of vegetable stock powder and about 250 ml of water. Cover the pan and simmer gently for another 10 minutes. Serve immediately. Serve with potatoes; if you’re combining food, eat the stuffed kohlrabi on its own.