Vegetable and pesto stuffed kohlrabi (vegan)

Instructions

1. To make the pesto: Wash the basil leaves for the pesto, drain. Mix leaves, walnuts, lemon juice, salt. Blend, then add olive oil to achieve desired consistency.
2. To make stuffed kohlrabi: Remove leaves and set aside. Clean the vegetables with a vegetable brush under running water, then remove and protruding parts with a vegetable peeler. Boil in lightly salted water until tender - almost an hour (but not too soft because they’ll cook in the oven), then drain.
3. Peel the carrots, cut in small pieces. Peel the potato, cut in small pieces. Cook both in lightly salted water until tender. Remove the potatoes and mush with fork.
4. Add carrots and chopped celery to the potatoes. Mix to combine.
5. Cut the cap off the kohlrabi and using a spoon, remove the pulp. Mush the pulp with a spoon of butter to make a puree. Salt the insides, then flip them upside down and let sit for a few minutes, to draw out more water. Preheat oven to 180°С.
6. When ready, fill each kohlrabi with the potato mixture and sprinkle with bread crumbs. Grease a baking dish. Add stuffed vegetables (with the caps on) and season with olive oil to taste.
7. Fill each kohlrabi with the compound previously prepared and sprinkle the surface with breadcrumbs. Bake in preheated oven until golden, about 20 minutes. Serve with basil pesto and sun-dried tomatoes.

• Servings : 4
• Ready in : 50 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Vegetables and site dishes
• Ingredient : Basil, Bread crumbs, Carrots, Celery stalk, Celery stalk leaves, Chives, Hazelnuts, Kohlrabi, Kohlrabi leaves, Lemon juice, Olive oil, Parsley, Potatoes, Red pepper, Salt, Sea salt, Whole-wheat bread crumbs