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Stuffed kohlrabi with flatbread
60—70 Min
If you're looking for vegetarian grill dishes, then you've found the perfect recipe. Grilled hollowed out kohlrabi stuffed with a lightly seasoned bulgur filling and cottage cheese. Served with flatbreads made from chickpea flour and spelt flour, baked in the grill on a pizza stone. Your cookout will be the talk of the town!
Ingredients 4 Portions
For the stuffed kohlrabi
- 4 pcs.Kohlrabi, medium-sized
- 3 tbsp.Scallions, finely chopped
- 1 tbsp.Peas, frozen
- 8 tbsp.Cottage cheese
- 6 tbsp.Bulgur
- 180 mlWater
- 2 Egg yolks
- 1 tsp.Grill Vegetables Seasoning Mix
- 0.5 tsp.Garlic Granules
For the flatbread
- 190 mlMilk, warm
- 50 gButter
- 150 gChickpea flour
- 150 gSpelt flour
- 1 tsp.Baking powder
- 0.5 tsp.Coriander, Ground
- 1 tsp.Sea Salt, Coarse
Preparation
- 1
Melt the butter into the warm milk. Add the other flatbread ingredients, knead into a smooth dough and leave this to rest for 15 minutes.
- 2
Peel the kohlrabi and leave the peel to one side.
- 3
Scoop out the inside of the kohlrabi to form "kohlrabi bowls".
- 4
Cook the bulgur in salt water for 10 minutes, then cover this and put it to one side.
- 5
Combine the cottage cheese, scallions, peas, herbs and cooled bulgur. Then mix in the egg yolks.
- 6
Fill the hollowed out kohlrabi with the mixture.
- 7
Place them in an ovenproof dish and bake them in the grill over indirect heat at 180°C (356°F) for 30 minutes until they are golden brown. Pour a little water in the bottom of the dish as required.
- 8
Cut the dough into even portions and shape it into small balls. Flatten these using your hands. Place them in the grill on a preheated grill plate or pizza stone and bake them on both sides for approximately 3 minutes.
- 9
Slice the kohlrabi leaves into thin strips and use these to garnish the stuffed kohlrabi before serving.
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