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Ingredients for the recipe (for 4 people)
- 60 g cooking angle
- about 250 ml vegetable broth
- 4 large organic kohlrabi (with greenery)
- 1 onion
- about 100 g leaf spinach (fresh or frozen)
- 4 tablespoons creme fraiche
- 4 tablespoons of Parmesan (freshly grated)
- 6 tomatoes
- 1 clove of garlic
- 1 teaspoon dried thyme
- Salt, pepper, nutmeg
1. Cook the spelled in 120 ml vegetable stock for about 15 minutes. Wash the kohlrabi, cut off the stalk and leaves. Set aside the petals and 4 to 6 large, outer leaves. Peel the kohlrabi, cut off the upper quarter, hollow out the tubers. Leave an edge of about 1 centimeter wide. Finely dice the kohlrabi meat.
2. Peel and dice the onion. Wash spinach, blanch in salted water for 1 to 2 minutes, drain and drain.
3. Mix the spelled, onions, spinach and half of the kohlrabi cubes with 2 tablespoons of crème fraîche and parmesan. Fill the mixture into the tubers.
4. Preheat the oven to 180° C (top and bottom heat). Overcook, scald, skin, quarter, core and chop the tomatoes.
5. Chop cabbage leaves. Press in the garlic and mix with tomatoes, kohlrabi leaves, thyme, remaining kohlrabi meat and 100 ml broth. Season with salt, pepper and nutmeg. Put into a casserole dish, put the kohlrabi on it and cook in the oven for about 40 minutes. Drizzle the kohlrabi several times with the remaining broth.
6. Remove the mold, stir the remaining crème fraîche into the sauce. Serve immediately.
Kohlrabi: A great tuber
Kohlrabi is rich in potassium and contains lots of vitamin C. Mustard oil glycosides are responsible for its typical aroma
When Kohlrabi you eat exactly the stem, which forms a spherical tuber above the ground. For this reason, the leaves grow directly from the tuber. Above all, the topmost, very young leaves are much too bad to throw away: They have a more intense cabbage flavor than the tuber itself and can, cut small, be used wonderfully as a seasoning for salads and soups.