Ingredients

The following ingredients have 4 Servings
  • 1.25 cups Vegetable broth
  • 3 small Kohlrabi (250 grams each)
  • salt
  • 11 ozs short Whole Grain Pasta (such as penne)
  • 2 small onions (about 70 grams)
  • 1 zucchini (about 250 grams)
  • 2 Tbsps olive oil
  • 1 Tbsp Pastry flour
  • 1.25 cups
  • 1 bunch smooth parsley
  • 5 ozs Peas (frozen)
  • Nutmeg
  • peppers
  • 2 ozs grated Emmentaler cheese
  • 2 Tbsps Sunflower seed

Instruction

  • Bring vegetable broth to a boil in a pot. Rinse kohlrabi, peel, halve and cut into 2 cm (approximately 3/4-inch) thick slices. Bring to a boil in the broth, cover and cook for 15 minutes over low heat.
  • In a second pot, bring salted water to a boil. Cook pasta according to package instructions until al dente.
  • Meanwhile, peel onions, cut in half and chop into small pieces. Rinse zucchini, trim and cut into about 1 cm (approximately 1/2 inch) cubes.
  • Heat the olive oil in another pan and sauté onions until translucent. Dust with flour and cook briefly while stirring.
  • Drain kohlrabi in a sieve over a bowl and collect the broth.
  • While stirring with a whisk, slowly add broth and the milk to the onion-flour mixture. Bring to a boil and simmer for about 10 minutes over low heat, stirring occasionally.
  • Rinse parsley, shake dry and pluck leaves. Set some aside and finely chop the rest.
  • Add frozen peas and zucchini cubes to the sauce and bring to a boil. Fold in chopped parsley. Grate in a little nutmeg to taste and season with salt and pepper.
  • Drain the pasta and place in a shallow baking dish (about 2 liters/approximately 2 quarts).
  • Layer kohlrabi, vegetable sauce, cheese and sunflower seeds on the pasta and bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 25-30 minutes. Garnish with chopped parsley and serve.