John Myers
Contents
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Ingredients
- 2 size Kohlrabi
- 2 tbsp Grated Emmental
- 150 g Date tomatoes
- 1 size Clove of garlic
- 6 Stems Basil
- Salt and pepper
- 5 tbsp Rapeseed oil
- 2 Branches Rosemary fresh
- Red pepper ground
Instructions
- Cut a lid off the top of the kohlrabi, peel the tubers and cook in the boiling salted water for about 20 minutes. Lift out and rinse. Hollow out the kohlrabi while leaving a 1cm thick edge. Cut the hollowed out kohlrabi into small pieces.
- Preheat the oven to 200 degrees (convection 180 degrees). Fill the kohlrabi with the tomato mix. Place the kohlrabi with the rosemary twigs in a baking dish, drizzle with the remaining oil (4 tbsp). Season with salt and pink pepper Sprinkle on top and bake in the preheated oven for about 10 minutes. Serve hot.
Nutrition
Serving: 100gCalories: 144kcalCarbohydrates: 9.3gProtein: 3.6gFat: 10.3g
