Stuffed Kohlrabi – Poultry, Vegetables

Carrots, onion remove the peel, mushrooms clean and cut into small cubes. Parsley rinse, chop into small cubes. Chicken breast fillet rinse, dab dry and cut into small cubes.

Heat oil with butter in a frying pan.

Fry the chicken cubes briefly, set aside, season with salt and season with pepper. With a little bit of fat at the beginning, sauté the onions until translucent, now gently sauté the remaining vegetables. Dust the vegetables with 1 weak tbsp of flour, extinguish with 100 ml of whipping cream and cook a little bit. Add half of the vegetables to the chicken, add parsley and season well with salt and white pepper.

Boil a saucepan with salted water. Remove the skin from the rutabagas and cook for 6 minutes. Then take them out, rinse them and cut a lid into small pieces and hollow them out.

Fill the kohlrabi with the vegetable-meat mixture, put the lid on and place them side by side in a greased gratin dish. Place the rest of the vegetables and the chopped kohlrabi pieces around the kohlrabi. Pour the beef broth and whipped cream and cook in a heated oven at 200 degrees for 40-45 minutes.

Put the kohlrabi in a warm place. Blend the broth with a hand blender and season with cream, salt and pepper fraiche. If necessary, add more clear soup.

Tip: This goes well with potatoes or long-grain rice.

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