Stuffed kohlrabi

A beautiful vegetarian preparation of kohlrabi. You can also try out different types of fillings.

Makes 10.

Stuffed kohlrabi

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shallots, finely chopped



garlic, finely diced







As needed:


salt and pepper

Preparation method

  • Remove the leaves of the kohlrabies. Keep the leaves to braise or for another preparation.
  • Neatly remove the tops of the kohlrabies and scoop out the flesh with a melon baller. Finely chop the flesh and set aside.
  • Blanch the hollowed-out kohlrabies and the tops in salted water and then chill in ice water.
  • Braise the shallots, garlic, and thyme with the butter. 
  • Add the chopped kohlrabi flesh and braise until completely done.
  • Season the filling with salt and pepper.
  • Fill the kohlrabies with the kohlrabi filling.
  • Warm up the stuffed kohlrabies in the oven at 150°C for five to seven minutes.

Serving suggestions

  • In a composition with components of redfish, dill, and beurre blanc.
  • In a composition with components of lamb, sweet pepper, and wild garlic.
  • In a composition with components of sweet potato, carrot, and celery.

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