Stuffed Kohlrabi

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Millet is one of the basic grains I use - it is gluten free, inexpensive and can be easily combined with all kind of ingredients. It is the perfect match for kohlrabi, but you can try to fill any other vegetable with it as well. 

 Ingredients (serves 4):

  • 2 large or 4 small kohlrabi
  • 150 g millet
  • 1 onion
  • 2 carrots
  • 150 g celery bulb
  • 50 g sunflower seeds
  • 50g grated Gruyere cheese (or any other strong cheese)
  • pepper
  • salt
  • 1 tablespoon of chopped parsley
  • Mild paprika powder
  • 500ml vegetable stock

Peel Kohlrabi and cut into halves. Scoop out some of the kohlrabi pulp with a sharp knife. Reserve the pulp and cook Kohlrabi halves in salted water for 15 minutes.

Cook millet in a separate pot with 320 ml of water and a pinch of pepper and salt. 

In the meantime grate onion, carrots, celery and kohlrabi pulp. Heat a pan with 1 tablespoon of oil and fry the vegetables for about 3 minutes. Add the cooked millet and the sunflower seeds, season with pepper and salt and mix well. Now add some chopped parsley and a good pinch of mild paprika powder.

Fill an ovenproof dish with vegetable broth and add the cooked kohlrabi halves. Fill the halves with vegetable and millet mixture. Sprinkle with the grated cheese and bake at 200 ° for about 30 - 40 minutes. Dinner is ready, when the kohlrabi are soft with a golden cheese crusting. 

Additional Info:  

How to cook millet...

Add millet with the double amount of water (or a little bit more, if you want the millet to be more sticky) in a pot and bring to boil. Boil for 3-5 minutes, then reduce the heat to a minimum and cook for 12 more minutes with the lid on. Then put it off the stove and let it rest with the lid on for another 10 minutes. Mix with a fork to avoid too much sticking.

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