Stuffed kohlrabi

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recipe Stuffed cabbage with minced meat

Quick and healthy recipe with 100% The Barn products suggested by WESH food

Preparation

Preheat the oven to 180°.
Cut a thin slice off the top and bottom of the kohlrabi and peel.
Peel and cut the carrots and butternut into pieces and chop the onion.
Put all these vegetables in the steamer for 20 minutes.
Dig out the kohlrabi.
In a bowl, combine the meat, onions, kohlrabi centre, stock and egg.
Stuff the kohlrabi, place in an ovenproof dish, add 4 tablespoons of water to the bottom of the dish and bake for 20 minutes.
Add the grated Emmental cheese on top and cook for another 20 minutes.
In a blender, blend the carrots, butternut, 1 tablespoon of rapeseed oil, 125 ml of water and a pinch of salt.
Just before serving, spread the carrot-butternut cream on the bottom of the plate, place a stuffed kohlrabi on top, finish with a drizzle of rapeseed oil, a splash of orange juice and chopped parsley.

Ingredients

✔ 2 kohlrabi

✔ 2 carrots

✔ 250 g butternut

✔ 1/2 onion

✔ 200 g beef

✔ 1 tablespoon vegetable stock powder

✔ 1 egg

✔ 50 g emmental cheese

✔ 1 orange

✔ A few sprigs of flat-leaf parsley

✔ Rapeseed oil

✔ Salt

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