Stuffed kohlrabi in sour cream sauce

Ingredients for 4 servings:

• 4 m.-large kohlrabi
• 2 shallots
• 2 tbsp butter
• 300 ml vegetable stock
• Salt and pepper, nutmeg
• 400 g minced meat, mixed
• 1 tsp paprika powder, hot
• 1 tsp marjoram, dried
• 2 tbsp parsley, chopped
• 2 egg yolks
• salt and pepper
• 2 tbsp butter
• 1 tbsp flour
• 250 ml sour cream
• salt and pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the kohlrabi, cut off a top, and carefully scoop out the kohlrabi (best done with a melon baller). Finely chop the flesh. Peel and dice the shallots. Heat the butter in a pan and fry the flesh with the diced shallots. Season with salt, pepper, and nutmeg. Let cool and transfer to a bowl. Add the minced meat along with all the seasonings for the filling, as well as the egg yolks, and mix well. Fill the hollowed-out kohlrabi with the meat mixture and put the lid on. Grease a large baking dish with a little butter and place the kohlrabi in it. Pour in the vegetable stock and cover the dish with aluminum foil. Bake in a preheated oven at 200°C for about 45 minutes. For the sauce, melt the butter in a saucepan, stir in the flour, and fry until golden yellow. Then stir in the sour cream and season generously with salt, pepper, and nutmeg. 15 minutes before the end of the cooking time, pour the sauce over the kohlrabi and cook uncovered until done.