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.
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
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
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