Roasted Kohlrabi with Tomato-Olive Rice, Spiced Lentils, and Dill Almond Cream

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Slice a thin lid off the top of each kohlrabi and, using a spoon, carefully hollow out the center, leaving about a 1 cm / 1/2 inch border. Finely chop the scooped-out flesh.

2. 2

   Place the hollowed kohlrabi and the chopped kohlrabi flesh on a baking dish. Drizzle with 1 1/2 tbsp olive oil, season with half the sea salt and half the black pepper, and roast for 25 minutes at 220°C / 425°F until slightly tender.

3. 3

   Meanwhile, combine the basmati rice, water, crushed tomato, half of the chopped onion, and 1 minced garlic clove in a saucepan. Bring to a boil over medium heat, then reduce to low, cover, and cook for 15 minutes until the rice is tender. Stir in the green olives and set aside.

4. 4

   Heat the remaining 1 1/2 tbsp olive oil in a skillet over medium heat. Add the remaining onion and cook for 4 minutes. Add the remaining 3 garlic cloves, cumin, smoked paprika, and cinnamon; cook for 30 seconds until fragrant.

5. 5

   Add the cooked lentils, vegetable broth, remaining sea salt, and remaining black pepper to the skillet. Cook for 5 to 6 minutes over medium heat, stirring occasionally, until the lentils are well seasoned and most of the liquid has reduced.

6. 6

   To make the cream, blend the soaked blanched almonds, lemon juice, dill, cold water, and 2 tbsp of the roasted kohlrabi flesh until smooth. Add a little more water if needed for a spoonable consistency.

7. 7

   In a bowl, mix the cooked rice with half of the lentils and half of the roasted chopped kohlrabi flesh. Taste and adjust seasoning if needed.

8. 8

   Fill each roasted kohlrabi with the rice-lentil mixture. Top with the remaining lentils. In a small bowl, combine the gluten-free breadcrumbs, parsley, lemon zest, and 1 tbsp of the almond cream, then sprinkle over the tops.

9. 9

   Return the stuffed kohlrabi to the oven and bake at 200°C / 400°F for 15 minutes, until the tops are lightly golden and the kohlrabi is fully tender.

10. 10

    Serve hot with the remaining dill almond cream spooned over or alongside each kohlrabi.