A delicious mushroom dish for any occasion!
1. millet with 500 ml of water and a tiny bit of salt bring to a boil and simmer over medium heat for 20 min.
2. rinse kohlrabi, remove peel and set aside leaves. Boil the kohlrabi with the vegetable soup and cook al dente for about 20 minutes with the lid closed. Remove the kohlrabi, cut the lid into small pieces, scoop out the inside and chop the flesh. Keep the stock.
Dice the onions and chop the garlic. Cut off mushrooms, fry briefly in oil with garlic, onions and chopped kohlrabi mixture and cool.
Fold in 4 tablespoons each millet and whipped cream, season with salt, pepper and a pinch of nutmeg. Fill the amount into the hollowed out kohlrabi, put lid on top and place kohlrabi in a saucepan. Add the kohlrabi broth and steam over medium heat until tender, about 10 min.
Chop kohlrabi leaves, stir into the remaining millet with parsley and heat everything together briefly. Arrange the stuffed kohlrabi on the millet and drizzle with the gravy.