John Myers
Ingredients for 4 servings:
- 8 m.-large kohlrabi, young
- 1 onion(s), finely chopped
- 4 chicken breast fillet(s), diced
- ¼ liter chicken broth
- ½ bunch chervil, finely chopped
- 400 g sour cream
- Salt
- pepper
- Nutmeg, grated
- Worcestershire sauce
- some lemon juice
- n. B. Oil for frying
- some butter, cut into flakes
- Fat for the mold
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Cut a lid off the kohlrabi, then hollow it out and cook it in boiling salted water for approx. 10-15 minutes until crisp, then drain well. Peel the onion and fry it in a little hot oil until soft. Brown the meat in it, season with salt and pepper. Roughly chop the raw inside of the kohlrabi. Fry in hot oil, then pour in the chicken stock and simmer for 20 minutes. Now add the chervil and sour cream. Puree everything, bring to a boil and season with the spices and a little lemon juice. Stuff the kohlrabi with the meat and onion mixture and place in a greased dish. Spread the sauce over the kohlrabi and around it. Garnish with knobs of butter. Bake in a preheated oven at 180°C to 200°C for approx. 20 minutes. Serve with rice or potatoes. Tip: You can also replace the chervil with parsley, but this will give a completely different flavor.
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