ReceptnaptárStuffed kohlrabi
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Ingredients
Method
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- Roast the meat, let it cool, then grind or finely chop it.
- Fry the rice in lard until translucent, pour in the 200 ml broth, and cook covered for about 10 minutes until half-tender - don't let it fully cook.
- Mix the half-cooked rice with the ground meat, egg, salt, and pepper.
- Peel the kohlrabi bulbs, cut off the tops, hollow them out with a small spoon (set the scooped-out flesh aside), then par-cook in salted water for 5-8 minutes so they still hold their shape.
- Drain the par-cooked kohlrabi and stuff with the meat-rice mixture.
- Finely chop the hollowed-out kohlrabi flesh, steam it in butter in a saucepan, sprinkle with flour, and fry briefly.
- Add the parsley, pour in the 200 ml broth and the cream, and stir until smooth.
- Add the stuffed kohlrabi and gently continue simmering, covered, over low heat for about 20-25 minutes until the kohlrabi is fully tender - take care it doesn't fall apart.
- Serve hot, with the sauce spooned over.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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