Kohlrabi stuffed with minced meat
The flavorful lamb not only provides plenty of high-quality protein, but also supplies our bodies with ample iron. This trace element is essential for blood formation and oxygen transport in the blood. The mustard oils contained in kohlrabi can strengthen the immune system.
Ingredients · Servings 4
- 4 large kohlrabi
- 2 onions
- 250 g celeriac
- 250 g minced lamb
- 1 egg yolk
- 0.5 tsp dried thyme
- 30 g pine nuts (2 tbsp)
- Salt
- Pfeffer
- 2 tbsp olive oil
- 350 ml vegetable broth
- 2 tomatoes
- 0.5 bunch of parsley (10 g)
- 1 wholemeal baguette
Method · 1 h 30 min
- Peel the kohlrabi, trim the bottoms, and hollow them out, leaving a rim about 1 cm thick. Finely dice the scooped-out kohlrabi flesh and place it in a bowl. Peel and finely dice the onions and celery. Add them to the bowl and mix everything together. Place 3-4 tablespoons of the vegetable mixture in a second bowl and combine it with the ground meat, egg yolk, thyme, and pine nuts. Season with salt and pepper and fill the kohlrabi hollows.
- Heat oil in an ovenproof roasting pan and sauté the remaining vegetable mixture over medium heat for about 5 minutes. Deglaze with the stock and add the kohlrabi. Bake in a preheated oven at 200°C (180°C fan; gas mark 3) for about 45 minutes. Baste the kohlrabi with the cooking liquid occasionally and add more stock as needed.
- Meanwhile, blanch the tomatoes in boiling water, then plunge them into ice water, peel, quarter, seed, and dice. Wash the parsley, shake it dry, and chop it. Add the tomatoes to the finished sauce, sprinkle the kohlrabi with parsley, and serve with whole-wheat baguette.
For those who want to enjoy this dish in winter, simply replace the kohlrabi with colorful beets. It's best to wear gloves while handling them to avoid staining your hands. If you don't like minced lamb, you can use minced beef instead. For a vegetarian version, use fine soy granules. Prepare these according to the package instructions and then proceed as described in the recipe.
- ½ tsp dried thyme
- ½ bunch of parsley (10 g)
