Stuffed Kohlrabi with Morels

A delicious mushroom dish for any occasion!

1. soak morels in 400ml water. Soften 120g of grits in salted water with bay leaf in about 25 min and drain. Grind the rest of the grits very finely in a moulinette. (You can also grind a larger mass of the gruel in a health food store.) Squeeze the morels (collect the stock), rinse well, drain, cut in half, quarter the large morels.

2. clean mushrooms, peel shallots, finely dice both. Peel kohlrabi (cut the fine kohlrabi greens into tender strips). Hollow out kohlrabi with a baller and soften in salted water for 8-10 min, drain upside down. Soften kohlrabi flesh in the water, drain. Sauté shallots, mushrooms and morels in 20g butter. Season with salt and pepper. Dust with half of the green cabbage flour and add the cooked green cabbage. Pour 150ml morel stock through a very fine hair sieve (or a coffee filter) and boil well for about 5 min while stirring. Coarsely chop the parsley and add. Season again and fill into the kohlrabi.

3. Melt 30g butter, sprinkle over remaining flour, sweat. Add 125ml sieved morel stock and 275ml kohlrabi water.

Cook for two min.

make. Fill a gratin dish with the kohlrabi and cook in the oven at 180 degrees (gas 2-3, convection oven 160 degrees) for 20 minutes. In the last 10 min

spread the remaining butter and cheese evenly over the kohlrabi. Remove from the heat and

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