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Stuffed Kohlrabi

4 servings

Ingredients

• Kohlrabi (as needed)
• Veal farce (a little)
• Meat broth (a little)
• Butter (a little)
• Roux (a little)
• Lemon slices (a little)
• Egg yolk (a little)

Instructions

1. Take fairly large kohlrabi, peel them round, and cut off a thick slice from each head.
2. Hollow out the heads like cups and blanch them briefly in boiling water along with the cut slices.
3. Fill each cup with a good, not too stiff, veal farce.
4. Tie the slices on top as lids and place them next to each other in a shallow pot with the lids facing up.
5. Add enough boiling meat broth to cover the kohlrabi, along with a generous piece of butter, and cook until done.
6. When serving, carefully place the kohlrabi on a dish and remove the strings.
7. Thicken the broth with a light roux, add a few lemon slices if desired, whisk with egg yolk, and pour hot over the kohlrabi.

Modernized from a treasured 19th-century German cookbook.