Stuffed Kohlrabi with Bulgur

Remove the skin from kohlrabi, carefully hollow out with a Parisien corer and kohlrabi, soften in salted water. Set kohlrabi pieces aside, they will only be steamed later.

Rinse bulgur and drain. Cook bulgur in boiling salted water for 10 minutes, then drain. Cut the carrots into slices. In a frying pan with olive oil, sauté a finely chopped shallot, add carrots and the kohlrabi pieces and sauté until soft. Stir in thyme and parsley and season strongly with salt and freshly ground pepper, fold in bulgur.

For the sauce, sauté a diced shallot in olive oil, add peppers and garlic and deglaze with clear soup. Soften peppers, add cumin and blend sauce. Pass through a sieve, blend with whipped cream and season to taste.

Fill the hollowed out kohlrabi with a little sauce and then with the bulgur-vegetable mixture. Butter flakes on top form and let brown a little under the grill snake.

To serve, baste with remaining sauce.

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