Stuffed Kohlrabi with Tomato Basil Cream

Cut away the stems and leaves from the kohlrabi. Peel the kohlrabi, cut off the top and bottom of the stalk and scoop out the flesh using a Parisienne spoon. Chop the removed flesh with a kitchen knife. Heat butter in a frying pan and sauté finely chopped shallots. Add cleaned chicken liver and roast briefly. Remove liver from frying pan and chop coarsely. Pour cream into the frying pan, add pine nuts and long grain rice, cook until viscous. Season with pepper, salt, juice of one lemon and chopped basil, finally fold in the liver pieces.

Fill the hollowed out kohlrabi with long grain rice-liver mixture, then place in an ovenproof dish. Rinse tomatoes and cut into quarters, add to the mold with basil, vegetable stock, cream, garlic, olive oil and the chopped kohlrabi pulp. Cover the dish with foil and cook in the oven heated to 180 °C for 45 min.

Increase oven temperature to 220 °C, sprinkle grated Gouda over the stuffed kohlrabi and gratinate until golden brown. Remove kohlrabi from mold, mix sauce briefly and arrange on plates.

Tip: Always salt the liver at the very end so that it does not become tough.

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