Instructions
Follow the steps and taste along the way.
Parboil the kohlrabi
Preheat the oven to 190 °C. Peel the kohlrabi and place it in a pot with 2 l water and 3 g salt. Boil for 8–10 minutes, until slightly softened but still holding its shape. Drain and let cool until safe to handle.
Cook the rice
Rinse the rice, then put it in a small pot with 300 ml water and 1 g salt. Bring to a boil, cover, and cook over low heat for about 12 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes.
Prepare the kohlrabi bowls
Cut the tops off the cooled kohlrabi and scoop out the centers with a teaspoon, leaving walls about 1 cm thick. Finely chop the scooped-out flesh and set aside for the filling. Arrange the kohlrabi bowls in a baking dish.
Sauté the mushroom filling
Finely chop the mushrooms, dice the onion, and crush the garlic. Heat the butter and olive oil in a frying pan. Add the mushrooms and sauté for 6–8 minutes, until their liquid has evaporated and they begin to turn golden. Stir in the onion, chopped kohlrabi flesh, and the remaining 1 g salt; sauté for another 5 minutes. Add the garlic and pepper, stir, and remove from the heat after 1 minute. Mix with the cooked rice and 10 g chopped parsley.
Stuff and bake
Mix the cream with the stock and Dijon mustard, then pour into the baking dish around the kohlrabi. Fill the bowls with the rice and mushroom mixture and sprinkle with grated Emmental. Bake at 190 °C for 25–30 minutes, until the sauce begins to bubble gently and the cheese has melted with golden edges. Before serving, drizzle with lemon juice and sprinkle with the remaining parsley.
