Intro

Step 1

Bring the millet to the boil with 500 ml water and a little salt, let it steep for about 20 minutes over a medium heat.

Step 2

Wash and peel the kohlrabi, set the leaves aside. Bring the kohlrabi to the boil with the vegetable stock, cover and cook until firm to the bite for about 20 minutes.

Remove from the broth, cut off one lid at a time, hollow out the inside and chop the pulp. Pick up the brew. 

Step 3

Peel the onions and garlic. Dice the onions, finely chop the garlic. Clean the mushrooms, chop them into small pieces and fry briefly in oil with the garlic, onions and the chopped kohlrabi mixture.

Remove from heat and let cool. Stir in 4 tablespoons of the millet and cream. Season to taste with salt, pepper and nutmeg.

Step 4

Pour the mixture into the hollowed out kohlrabi, put the lids on top and put the kohlrabi side by side in a saucepan. Add the kohlrabi brew and simmer everything over medium heat for about 10 minutes.

Step 5

Chop the kohlrabi leaves, stir with the parsley into the rest of the millet, heat everything briefly. Place the filled kohlrabi on top of the millet and drizzle with kohlrabi stock. 

Tip: drink a glass of orange juice with it. The vitamin C in the juice improves iron absorption in the intestines.