Stuffed Kohlrabi, Two Ways Recipe

Bring the 2 liters of vegetable broth to a boil in one pot, and a separate pot of salted water to a boil. While the water heats, peel and halve the kohlrabi. Peel the potatoes and chop them into small cubes.

Add the kohlrabi halves to the vegetable broth and cook for about 20-30 minutes, until they're cooked through but still firm to the bite; they shouldn't be falling apart. Carefully remove them from the broth and let them cool down enough to handle. In the same timeframe, cook the potato cubes in the salted water until they are tender, then drain them and let them cool slightly as well.

Place the cooled, cooked potatoes in a bowl and mash them until smooth. Meanwhile, preheat your oven to 200 degrees Celsius / 390 degrees Fahrenheit.

Chop the bacon into small pieces and fry them gently in a pan until they are nicely crisped and rendered.

To the potato mixture, add 1 tablespoon of grated Parmesan, the chives, and the egg yolk. Mix everything well, then season with salt and pepper to taste.

For the second filling, halve the cherry tomatoes, discard the seeds, and pat the insides dry with kitchen paper. Chop the tomatoes very finely and place them in a second bowl with the remaining chopped spring onions, goat's cream cheese, and crème fraîche. Season this mixture with salt and pepper to taste.

Carefully scoop out some of the flesh from the cooked kohlrabi halves, creating a nest-like hollow. Set the scooped flesh aside; it's great for making a quick soup later.