Stuffed kohlrabi with bulgur, walnuts and herbs, served with mustard cream (vegetarian)

A light autumn dish straight from the oven, paired with an Australian wine with citrus notes and sugar snap peas

An Australian wine adds a touch of freshness to this vegetarian oven-baked dish. Tender kohlrabi are hollowed out and stuffed with a filling of bulgur, walnuts, shallots, lemon zest and fresh herbs. Baked in the oven, they become tender and develop a golden crust; they’re served with a creamy mustard cream that complements the subtle sweetness of the vegetables. The dish is light yet filling; the walnuts add a bit of crunch, and the herbs bring a fresh, herbaceous aroma to the table. It’s easy to prepare in advance, is a success even for beginners, and shows just how versatile a simple autumn vegetable can be. A dry, crisp white wine rounds the whole dish off, transforming this humble vegetable into a meal perfect for those first cool evenings.

Ideal wine pairing: Claymore Cosmic Girl Sauvignon Blanc (Adelaide Hills, Australia)

Passion fruit, guava, juicy grapefruit and citrus notes rise to the nose, accompanied by subtle hints of sugar snap peas. In the glass, the wine is a pale straw yellow with light green highlights; on the palate, it is bright and precise, finishing with a mineral character. It was matured in stainless steel tanks, has an alcohol content of 12.5 per cent and, with just 0.4 grams of residual sugar, is completely dry; the acidity of 6.4 grams gives it a lively character. This pairs well with the stuffed kohlrabi, as the green notes of sugar snap peas and herbs are echoed in the vegetable and the filling; the acidity cuts through the mustard cream, whilst the grapefruit and citrus notes complement the lemon zest. The freshness of the wine lends the walnuts a lighter quality. Ken Gargett of Wine Pilot and Sam Kim of Wine Orbit have each awarded the wine 92 points. Serve it at 8 to 10 degrees.

The recipe:

Stuffed kohlrabi with bulgur, walnuts and herbs, served with mustard cream (vegetarian)

These stuffed kohlrabi are a light, vegetarian main course for autumn. The tubers are briefly par-cooked, hollowed out and filled with a mixture of bulgur, walnuts, shallots, herbs, lemon zest and diced kohlrabi flesh. In the oven, they soften and develop a golden crust. The mustard cream sauce, made from shallots, cream, wholegrain mustard and a splash of lemon juice, complements the dish perfectly and rounds it off. The recipe serves two, is easy enough for beginners to master and can be prepared in advance, so that all you need to do before serving is bake the kohlrabi.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Vegetarian

Cuisine European, German

Servings 2 people

Calories 650 kcal

Equipment

• 1 Large pot for parboiling
• 1 Small spoon or melon baller for hollowing out
• 1 baking dish
• 1 frying pan
• 1 Small pot for the mustard cream
• 1 Lemon grater
• 1 A sharp kitchen knife

Ingredients

  

1x2x3x

FOR THE KUTTER:

• 2 large kohlrabi with leaves approx. 350 g each
• 1 teaspoon of salt for the cooking water
• 100 ml Vegetable stock for the tin

FOR THE FILLING:

• 100 g Bulgur
• 200 ml vegetable broth
• 40 g walnut kernels
• 1 shallot
• 1 garlic clove
• 1 Tablespoon of olive oil
• 2 A tablespoon of chopped flat-leaf parsley
• 1 EL chopped mint
• 1 A tablespoon of chopped chives
• Zest of half an organic lemon
• 40 g Feta
• Salt Pepper

FOR THE MUSTARD SAUCE:

• 1 shallot
• 1 tablespoon of butter
• 100 ml vegetable broth
• 150 ml cream
• 1 A tablespoon of grainy mustard
• 1 Tablespoon of Dijon mustard
• 1 teaspoon of lemon juice
• Salt Pepper

FOR SERVING:

• A few kohlrabi leaves
• 1 A tablespoon of chopped walnuts
• Freshly ground pepper

Instructions

 

PREPARATION:

• Peel the kohlrabi (2) and set the tender leaves aside.
• Finely dice the shallots (2, for the filling and the cream) and the garlic (1 clove).
• Roughly chop the walnut kernels (40 g).
• Chop the parsley (2 tbsp), mint (1 tbsp) and chives (1 tbsp).
• Grate the lemon (half).
• Crumble the feta (40 g).
• Preheat the oven to 200 °C (top and bottom heat).

COOKING STEPS:

• Pre-cook the kohlrabi in salted water for 10 minutes, then drain.
• Cut off the top of the kohlrabi and scoop out the flesh with a spoon, leaving a rim of about 1 cm.
• Finely dice the scooped-out flesh and chop the tender kohlrabi leaves.
• Pour hot vegetable stock (200 ml) over the bulgur (100 g) and leave to soak for 10 minutes.
• Heat the olive oil (1 tbsp) in a frying pan and gently fry the shallot and garlic for 2 minutes.
• Add the kohlrabi flesh and fry for 4 minutes.
• Stir in the bulgur, walnuts, herbs, lemon zest, feta and chopped kohlrabi leaves, then season to taste with salt and pepper.
• Place the kohlrabi in a baking dish and fill with the stuffing.
• Gemüsebrühe (100 ml) in die Form gießen, die Form abdecken und 20 Minuten backen.
• Remove the lid and bake for a further 10 minutes until golden brown.
• To make the mustard cream, heat the butter (1 tbsp) in a saucepan and fry the second shallot for 3 minutes until translucent.
• Deglaze with vegetable stock (100 ml) and reduce by half.
• Pour in the cream (150 ml) and simmer for 5 minutes.
• Stir in the wholegrain mustard (1 tbsp), Dijon mustard (1 tsp) and lemon juice (1 tsp), then season to taste with salt and pepper.

SERVE:

• Spoon the mustard cream onto pre-warmed deep plates.
• Place one stuffed kohlrabi in the centre of each one.
• Sprinkle with chopped walnuts.
• Place a few kohlrabi leaves alongside them.
• Finish with some freshly ground pepper.

SIDE DISHES:

• Parsley potatoes
• Roasted carrots with thyme
• Lamb’s lettuce with apple vinaigrette

Nutrition

Calories: 650kcalCarbohydrates: 58gProtein: 18gFat: 38g

Keyword Bulgur, Fall Recipe, Mustard cream, October recipe, Sauvignon Blanc, Stuffed kohlrabi, Vegetarian kohlrabi, vegetarian main course, Wine from Australia, Wine to go with kohlrabi

Habt Ihr das Rezept ausprobiert?Lasst uns wissen ob es Euch gefallen hat