Monday: stuffed kohlrabi

An adaptation of a recipe from this month's Le Menu.

Peel a couple kohlrabi, then steam them until they are about soft (about 20 minutes). Cut a flat bottom in each and scoop out the insides to give a ~1cm thick shell. Chop the insides coarsely and set aside.

Cook 300g of spinach (I did in the microwave), drain, and chop coarsely. Cook a minced onion with some minced garlic in butter until the onion is cooked, then stir in the spinach and a good pinch of salt. Once the spinach is cooked through, add pepper and freshly grated nutmeg. Stir in 2 eggs that have been beaten together with 5cl of sour cream; cook until the egg starts to set, then stir in 100g of grated gruyere.

Put the kohrabi shells in a lightly buttered dish. Fill them with as much of the spinach filling as fits inside (I ended up using about half, which makes sense since the recipe is for 4 shells ;-), sprinkle the chopped kohlrabi around, top with grated cheese, pour a mixture of cream and veggie bouillon around the whole thing, then bake at 200C until the top is brown and the liquid is bubbly.

We ate this with the leftover risotto and a big green salad and were not displeased.