Ingredients:
For the kohlrabi: 4 large kohlrabi, 100 g couscous, 1 teaspoon coconut curry paste (, alternatively ½ teaspoon red curry paste), 1 teaspoon vegetable stock (instant), ½ bunch of parsley, 2 tablespoons desiccated coconut, salt 6 tablespoons breadcrumbs, 2 tablespoons neutral vegetable oil
For the salad: 1 cucumber, 1 bunch of radishes, 1 bunch of dill, 2 tablespoons of virgin linseed oil, 4 tablespoons of white wine vinegar, 1 tablespoon of maple syrup
For the sauce: 1 organic lemon, 1 teaspoon of cashew butter, 3 pinches of kala namak (Indian sulfur salt), 1 pinch of sugar
Preparation:
1. Peel the kohlrabi and cut straight off the woody roots. Put the vegetables (whole) in a saucepan and just cover them with water, bring to the boil, cover and cook for about 15 minutes until they are firm to the bite. Remove from the stove, measure out 500 ml of cooking water and throw away the rest. Let the cabbage rabi cool down.
2. For the salad, wash and clean the cucumber and radishes and cut into fine cubes. Wash the dill, shake dry and finely chop. Mix the diced vegetables with the other ingredients for the salad and let steep until serving.
3. Put the couscous, coconut curry paste, and broth in a bowl. Pour 200 ml of boiling water over the ingredients, stir well and cover and leave to soak for 10 minutes. Wash the parsley, shake dry and finely chop. Fold into the couscous with the desiccated coconut.
4. Preheat the oven to 180 °. Hollow out the cooked kohlrabi with a ball cutter. Set the kohlrabi aside for the sauce. Wash the lemon with hot water, dry it, rub the peel and squeeze out the juice from half. Put both aside.
5. Place the hollowed out kohlrabi in an ovenproof dish, lightly salt the inside and fill with the couscous. Press the filling firmly with a spoon. Mix the breadcrumbs with the oil and lemon zest and place the topping in the middle of the kohlrabi. Cook these in the oven (center) for 25–30 minutes until the crust is lightly browned.
6. In the meantime, puree the kohlrabi remains with the cashew butter, lemon juice and the remaining cooking water. Bring the sauce to the boil in a small saucepan and season with kala namak and a pinch of sugar. Remove from the heat and let sit covered until just before serving.
7. Take the kohlrabi out of the oven, divide them on 4 plates and serve with the sauce and the salad