Stuffed kohlrabi – baked – with potato wedges

Ingredients for 2 servings:

• 4 m.-large kohlrabi
• 150 g minced meat
• 2 sprig(s) marjoram, fresh or
• 3 tsp marjoram, dried
• 125 ml white wine
• 300 ml water
• 3 tbsp cream
• 1 tsp processed cheese
• salt and pepper
• nutmeg
• 4 m.-sized potatoes
• 160 g cheese, grated
• e.g. butter

Instructions

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

Peel the kohlrabi, cut off the top, and hollow out half of it. Season the minced meat with salt, pepper, and marjoram. Finely chop about half of the kohlrabi core, mix it with the minced meat, and stuff it into the kohlrabi. Heat butter in a pan and fry the kohlrabi over medium heat. Add white wine and water and simmer in a covered pan for about 40 minutes (depending on the thickness of the kohlrabi, carefully pierce it after 30 minutes to check how soft it is). In the meantime, peel the potatoes, cut them into nice wedges, and cook until tender. Carefully remove the cooked kohlrabi from the pan and keep warm. Stir the cream into the kohlrabi water and bring to a boil briefly. Add the processed cheese and stir to dissolve. Season the sauce with a little salt and nutmeg. Place 2 kohlrabi and half of the cooked potato wedges in a shallow casserole dish. Spread the sauce over it, sprinkle with grated cheese and bake briefly in the preheated oven.