Ingredients
serves 4
- 4 kohlrabi, peeled and halved diagonally
filling:
- 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
sauce:
- 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
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Cook the kohlrabi until soft and then hollow out a little. Place what has been removed to one side.
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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.
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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.
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4 Serve the kohlrabi on warmed plates and pour on the beetroot sauce. Garnish with dill.
Bon
Appétit
Appétit
