Superfine stuffed kohlrabi à la Mama

Ingredients for 4 servings:

• 8 kohlrabi
• 1 red bell pepper(s)
• 1 zucchini, small
• 350 g rice (long grain rice)
• 2 tbsp margarine
• 1 tube(s) Tomato paste
• 250 ml cream or Cremefine
• 150 g processed cheese
• 150 g cheese, Emmental, grated
• 1 tsp sugar
• salt and pepper

Instructions

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

with rice, vegetables and delicious tomato-cheese sauce

Peel the kohlrabi and scoop out the flesh with a spoon. Cut the scooped out flesh, along with the zucchini and bell peppers, into small cubes. Cook the scooped kohlrabi in salted water for about 15 minutes, then add the remaining vegetables after 5 minutes. Drain and reserve about 500 ml of the vegetable stock. Cook the rice according to the package instructions. Melt the margarine in a saucepan and mix with the tomato paste. Add the cream and about 400 ml of the vegetable stock and bring to a boil. Then stir in the cheese over low heat and melt gently. Leave some Emmental cheese for sprinkling on top. Season to taste with sugar, salt, and pepper. The sauce should be creamy. Add more stock or cheese, if desired. Cover the bottom of a baking dish well with the tomato and cheese sauce and spread the rice over it. Place the kohlrabi on top and fill with the diced vegetables and the sauce. Sprinkle with the remaining Emmental cheese and bake in a preheated oven at approximately 170°C for 10-12 minutes. A tip for those in a hurry who don’t feel like scooping out and filling the kohlrabi: You can also cut the vegetables and the whole kohlrabi into large pieces, cook them, and serve with rice and the sauce.