Kohlrabi stuffed with Gruyère AOP cheese and potatoes and a beetroot sauce

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35 min.
Cook/bake time 35 min.


serves 4

  • 4 kohlrabi, peeled and halved diagonally


  • 400 g of floury potatoes
  • 100 g of grated, spicy Gruyère AOP
  • 2 egg yolks
  • 3 cloves of garlic, cooked in their skins and crushed
  • 1 small bunch of chopped dill
  • salt and pepper
  • 1 egg yolk for brushing on


  • butter
  • 50 g of shallots, peeled and finely chopped
  • 50 g of diced, raw beetroot
  • 100 mL of red wine
  • 100 mL of red port
  • 30-50 g of diced butter
  • salt and pepper
  • sprigs of dill for garnish

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  1. 1 Cook the kohlrabi until soft and then hollow out a little. Place what has been removed to one side.
  2. 2 For the filling: Steam the potatoes until soft and let dry. Pass them through the potato ricer. Mix in the remaining ingredients, season, and then squeeze into the kohlrabi, using a pastry bag. Brush with egg yolk. Gratinate for 10-15 mins. in the oven, preheated to 180°C.
  3. 3 Sauté the shallots in the butter for the sauce. Add the remains of the kohlrabi and the beetroot, wine and port. Reduce to 0.5 dl. Puree in the mixer for a couple of minutes, then heat up again. Gradually add the butter and season.
  4. 4 Serve the kohlrabi on warmed plates and pour on the beetroot sauce. Garnish with dill.

Cheese in this recipe