Preparation
Wash, peel and halve the kohlrabi, then cut into 2cm thick slices. Bring the vegetable stock to the boil in a pan and cook the kohlrabi over a low heat for about 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_1_M.jpg)
Cook the pasta in boiling salted water according to the pack instructions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_2_M.jpg)
Meanwhile, wash the courgettes and cut into 1 cm dice. Peel and finely dice the onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_3_M.jpg)
Heat the oil in a pan and cook the onions until translucent over a medium heat. Add the flour and cook, stirring for 1 minute.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_4_M.jpg)
Drain the kohlrabi and reserve the stock in a bowl.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_5_M.jpg)
Slowly add the stock and milk to the onion pan and stir with a whisk. Bring to the boil, reduce the heat and simmer for about 10 minutes over a low heat, stirring occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_6_M.jpg)
Wash the parsley, shake dry and finely chop half the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_7_M.jpg)
Add the peas and courgettes to the sauce and bring to the boil. Fold in the chopped parsley and season with nutmeg, salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_8_M.jpg)
Drain the pasta and place them in a baking dish.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_9_M.jpg)
Spread the kohlrabi, the pea sauce, emmental cheese and sunflower seeds on top. Bake in a preheated oven at 200°C (180°C fan, gas 6) for 25 minutes. Garnish with parsley leaves and serve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000060/000060_step_10_M.jpg)