Baked kohlrabi with buckwheat, spinach and smoked tofu
Servings
4
Servings
4
Ingredients
Instructions
  1. Peel the kohlrabi, cut in half horizontally and cook in salted water until al dente. Leave to cool slightly, hollow out gently. Defrost the spinach and squeeze a little.
  2. Cook the buckwheat in salted water until al dente. Heat the oil, sauté the garlic, add the spinach, mix everything together and allow to cool.
  3. Mix the buckwheat with the spinach and crumbled tofu, season with salt and pepper. Fill the kohlrabi halves with the buckwheat mixture and place in a roasting dish. Season the cream with salt, pepper and paprika. Pour the cream over the kohlrabi. Add the removed kohlrabi pulp, basil and parsley sprigs. Bake at 180°C for approx. 15 minutes.
  4. Meanwhile, sauté the cherry tomatoes in olive oil. Season with salt and pepper.
  5. When the kohlrabi is ready, drain off the liquid and purée well. Plate up the kohlrabi, pour the sauce over it and garnish with coarsely chopped basil and parsley leaves.