Stuffed Kohlrabi in Tomato Ragout

Kohlrabi:

Remove the large leaves from the kohlrabi and cut the kohlrabi in half. Hollow out both halves and make in boiling hot salted water with thyme sprigs for 5 min.

Mince stuffing:

Finely dice shallots and garlic. Heat olive oil and fry the mince over high heat. In the meantime, peel the carrots and quarter them lengthwise, clean the celery and pull off the strings, then finely dice both. Add the shallots and garlic with the finely diced vegetables to the minced form and fry for 2 to 3 minutes, add the Parma cheese pulp and fry briefly. Cut the Parma ham into coarse cubes and also add to the mince, then add the tomatoes and extinguish with white wine, clear soup and whipped cream. Simmer on low heat for about 1 hour. Season with salt, pepper and some freshly grated nutmeg. Finally, add the thyme leaves and parsley to the minced meat filling form.

Mozzarella stuffing:

Dice the mozzarella. Cut the basil into strips, mix with the mozzarella and season with salt, pepper and chili.

Finish:

Fill one half of each kohlrabi with the mince, the other half with the mozzarella. Assemble two halves of each with different fillings.

Heat the olive oil in a large frying pan and sauté the garlic cubes and shallots until golden brown. Add the peeled, seeded and coarsely diced oregano,

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