Ingredients

The following ingredients have 4 Servings
  • 4 small Kohlrabi (each about 150 grams)
  • salt
  • 1 bunch scallions
  • 1 lb fresh Peas (or 250 grams frozen)
  • 3 sprigs mint
  • 1 Tbsp butter (30 grams)
  • 3 Tbsps Pastry flour (40 grams)
  • 1 cup
  • 1 Tbsp olive oil
  • 4 ozs Cream cheese (13% fat)
  • peppers
  • 0.5 small lemon
  • Nutmeg
  • 1 egg

Instruction

  • Trim and peel kohlrabi. Rinse delicate kohlrabi leaves, shake dry and set aside. Cook kohlrabi in boiling salted water over medium heat for about 20 minutes.
  • Meanwhile, trim scallions, rinse and cut into thin rings.
  • Remove peas from the pods, rinse in a sieve and drain.
  • Rinse mint, shake dry, pluck leaves and chop finely. Chop kohlrabi leaves finely.
  • Remove cooked kohlrabi from the pot with a slotted spoon. Reserve the cooking water. Put kohlrabi on the work surface and allow to cool slightly.
  • Meanwhile, melt butter in a skillet and fry the flour in it, stirring constantly until golden.
  • Measure 250 ml (approximately 1 cup) of kohlrabi cooking water. Combine with the milk and stir into the roux. Bring to a boil and simmer, stirring occasionally, over low heat for about 15 minutes.
  • From the cooled kohlrabi bulbs, cut a lid from each and scoop out the interiors gently with a melon baller. Finely dice the scooped flesh and the flesh from the lids.
  • Heat oil in a large skillet. Add scallions and peas and cook on medium heat for about 5 minutes. Add kohlrabi cubes, cream cheese and mint and stir to combine. Season with salt and pepper.
  • Squeeze half a lemon. Season the cheese sauce with lemon juice, salt and pepper. Season to taste with grated nutmeg, stir in chopped kohlrabi leaves and remove from heat.
  • Separate the egg. Whisk egg yolk in a bowl and whisk in the cooled cheese sauce (save egg white for another use).
  • Fill kohlrabi cups with the pea mixture and serve with the sauce.