Remove all the leaves from the kohlrabi except for the heart leaves, set aside. Remove the skin from the kohlrabi, cut one lid into small pieces. Hollow out lower half with a baller, leaving a rim of eta 0, 5 cn. Cut bottom side flat, blanch lid briefly in salted water, rinse in iced water.
Heat 30 g butter in a saucepan, peel and finely chop garlic cloves, add to saucepan with 40 g finely chopped spring onions, sauté. Add hollowed out kohlrabi meat, pour whipping cream, season with salt, pepper and nutmeg. Reduce temperature, simmer gently with lid on for about 10 minutes.
Grate 60g of shitake mushrooms with kitchen paper. Remove hard stalks, chop mushrooms, heat oil in a small frying pan, pour in mushrooms and roast for 1 to 2 min, season with salt and season with pepper, add to kohlrabi vegetable form.
Cut toast into cubes of about 0, 5cm. Leave 20g butter in a small frying pan. Add bread cubes and toast until golden brown. Also mix into the kohlrabi vegetables.
Preheat stove to 150 degrees. In an ovenproof saucepan, heat 1 tablespoon olive oil and 20g butter. Put the hollowed out kohlrabi halves into the pot and fry them all around. Dust with powdered sugar and season lightly with salt. Remove and fill with mushroom mixture. Put the lid on the filling. Place kohlrabi again in the saucepan. Cut remaining spring onions into 10 cm long
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