Stuffed Kohlrabi with Dill-Cream Roux

Name: Stuffed Kohlrabi with Dill-Cream Roux
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 4 pieces Medium kohlrabi; 500 g Ground pork or mixed meat; 100 g Rice (uncooked); 1 medium Red onion; 2 cloves Garlic; 1 piece Egg; 2 tbsp Sunflower oil; 500 ml Vegetable broth; 200 g Sour cream (20% fat); 100 ml Heavy cream (30-35% fat); 2 tbsp All-purpose flour; 30 g Fresh dill; null to taste Salt; null to taste Freshly ground black pepper; 1 tsp Sweet paprika powder

Difficulty

medium

Time

1h 30m

Price Category

average

Calories

Medium

This classic Hungarian dish, stuffed kohlrabi, is a true comfort food for colder days, yet its lightness makes it suitable for summer too. The slightly sweet taste of tender kohlrabi perfectly harmonizes with the seasoned, meaty filling and the creamy, refreshing dill-cream sauce. It's a hearty yet refined dish that is guaranteed to charm the whole family. Prepare it and enjoy traditional flavors in a modern guise!

Steps

Prepare Kohlrabi

Peel the kohlrabi, cut off the tops, and use a sharp knife or spoon to scoop out the insides, creating a 'cup' with walls about 1 cm thick. Chop the scooped-out flesh and set aside. Par-boil the kohlrabi in lightly salted water for 10-15 minutes until slightly tender but still firm. Drain and set aside.

Prepare Filling

In a pan, heat 1 tbsp of oil and sauté the finely chopped red onion until translucent. Add the ground meat and cook until browned. Stir in the minced garlic, salt, pepper, and paprika powder. Remove from heat, then mix in the uncooked rice and beaten egg. Thoroughly combine the mixture.

Stuff and Cook

Fill the kohlrabi cups with the meat filling. Place the reserved chopped kohlrabi insides at the bottom of a large pot, then arrange the stuffed kohlrabi on top. Pour in enough vegetable broth to cover them halfway. Cover and simmer over low heat for 30-40 minutes, or until the kohlrabi is completely tender and the rice in the filling is cooked.

Roux and Serve

While the kohlrabi is cooking, prepare the roux. In a small bowl, whisk the flour smoothly with the sour cream and heavy cream. Once the kohlrabi is cooked, remove it from the pot and keep warm. Add the finely chopped dill to the cooking liquid, then gradually whisk in the roux, stirring continuously. Bring to a boil and thicken the sauce. Season with more salt and pepper if needed. Return the kohlrabi to the sauce and let it simmer for another 5 minutes. Serve hot, garnished with fresh dill.

	Per 100g	Per Serving 350g
Calories	180 kcal	630 kcal
Protein	10g	35g
Fat	12g	42g
Carbohydrate	8g	28g
Fiber	2g	7g
Sugar	3g	10.5g

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vegetables

stewed

everyday

main course

tender

Hungarian

all seasons

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Stuffed Kohlrabi with Dill-Cream Roux

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Kohlrabi

Prepare Filling

Stuff and Cook

Roux and Serve

Extra Tips

► Don't throw away the scooped-out kohlrabi flesh! Chop it up and add it to the filling, or cook it with the sauce for an even richer flavor.

► If you don't have fresh dill, you can use dried, but a smaller amount will suffice, about 1 tablespoon.

► You can add a pinch of nutmeg to the filling; it pairs wonderfully with kohlrabi and dill.

Nutrition