Stuffed kohlrabi represent a delicious, juicy and slightly different dish. Filling with two kinds of cheese and seasoned with dill, chives and spring onions.
Kohlrabi peel, cut horizontally lengthwise and place them in cold salted water.
Put the pot on high heat, cover and cook until they soften. Half cooked kohlrabi, remove from the water on a plate and allow to cool a little. Kohlrabi can hollow out while they were still raw and then put them to cook together with hollowed out “meat” of kohlrabi, this will reduce the cooking time. The first part of the cooking Stuffed kohlrabi is finished.
Each half cut to get saucers. Arrange the “saucers” in the appropriate baking pan on a baking sheet, Hollowed-out part of kohlrabi finely chop, put in bowl and then add the fresh cheese, half the grated hard cheese, dill, chives, green onions cut into rings, salt and olive oil.
With mixture fill a saucers of kohlrabi.
Stuffed kohlrabi saucers sprinkle with remaining grated hard cheese and bake in a preheated oven at 180°C, for 15-20 minutes.
Stuffed kohlrabi serve hot.
4 large kohlrabi
150 kg of fresh cow cheese
100 g grated hard cheese
1 teaspoon chopped dill
1 teaspoon chopped chives
3 spring onions
1 teaspoon salt
25 ml olive oil