Stuffed Kohlrabi in Carrot Sauce

Clean rutabagas, rinse, peel, cut one top of each into small pieces. Hollow out the inside with a potato corer. Finely dice the tops and insides of the kohlrabi. Peel and rinse carrots, finely dice about 150g, cut the rest into 3-4cm long pieces. Cook rutabagas together with carrot pieces in chicken broth for 10 min. Remove rutabagas from the broth. Steam kohlrabi and carrot cubes together with onion cubes and spring onion rings in butter for 5 min until soft. Put into a suitable bowl, cool a little bit. Add one half of the grated cheese and the other half of the diced cheese. Season with salt, pepper and nutmeg. Fill the rutabagas with it. Mash the carrot pieces in the chicken soup. Pour into a heatproof dish, place rutabagas in it. Cover and cook in a heated oven at 200 °C for about half an hour. Remove rutabagas from the mold, thicken sauce with sauce thickener, season with pepper and sugar. Serve with rutabagas and potatoes with cress.

Nutritional values per person:

Kilocalories: 301

Kilojoules: 1258

Egg white/g: 15

Carbohydrates/g: 19

Fat/g: 18

Bread units: 1, 5

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