Stuffed Kohlrabi

Remove the skin from the kohlrabi, leaving the leaf base. Cook kohlrabi in clear soup for 15 min. Drain, cut one top into small pieces. Hollow out kohlrabi, cut inside into cubes. Stir sausage meat and egg white. Leave to cool briefly. Gradually stir in the whipped cream. Chill. Rinse parsley, dry and chop. Fold into sausage mixture with peas and kohlrabi cubes, season to taste. Fill kohlrabi with it, put kohlrabi lid on top. Cook in the clear soup for about 20 minutes.

Serve with béchamel potatoes.

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