Stuffed kohlrabi with curried buckwheat

Stuffed kohlrabi with curried buckwheat

My Organic Alnatura Recipes
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Preparation time
20min
Cooking time
80min
Oven time
100min
Serving(s)
4

Ingredients

4
large kohlrabi
150
g spring onions
150
g carrots
125
g Alnatura buckwheat
2
tbsp. Alnatura frying oil
2
tsp. Alnatura curry powder, medium hot
500
Alnatura vegetable bouillon without yeast extract (jar)
100
g Alnatura cottage cheese
0,5
tsp. Alnatura sea salt
6
pinches ground black pepper
1
tsp. butter
100
g whipping cream
100
g grated Emmental cheese

Blanch and hollow out the kohlrabi
Peel the kohlrabi, place in a large pan with salted water, bring to the boil and then blanch for around 30 minutes on a medium heat, until soft. Remove and leave to cool. Then cut off the top and hollow out the kohlrabi with a teaspoon.

Prepare the filling
In the meantime, wash the spring onions and carrots, clean them, peel the carrots and chop both finely. Place the buckwheat in a sieve and rinse it. Heat oil in a pan and begin to sauté the buckwheat, over a medium heat. Add the finely-chopped vegetables and the curry powder. Cover with the vegetable bouillon and allow to swell up for 30 minutes, over a low heat.

Fill the kohlrabi
Pre-heat the oven to 200°C top/bottom heat. Then mix the cottage cheese into the buckwheat-vegetable mixture and season with salt and pepper. Stuff the kohlrabi with the filling.

Bake the kohlrabi
Grease a mould with the butter and place the stuffed kohlrabi into it. Scatter over with grated cheese. Place any remaining filling with the hollowed-out kohlrabi flesh and the cream around the kohlrabi and bake for 20 minutes in the centre of the oven.

Chef’s tip: The filling is equally suitable for zucchini (courgettes). The advantage here is that the zucchini do not need to be blanched prior to filling. Instead of buckwheat, you can also use millet.

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