Step: 1/12

Clean and peel the kohlrabi. Wash the delicate leaves, shake dry and set aside. Put the kohlrabi into a pan of boiling salted water and cook over a medium heat for 20 minutes.

Step: 2/12

Meanwhile, wash and slice the spring onions.

Step: 3/12

Remove the peas from the pods, rinse under cold water and drain.

Step: 4/12

Wash the mint, shake dry and finely chop the leaves. Finely chop the kohlrabi leaves.

Step: 5/12

Drain the cooked kohlrabi and allow to cool slightly. Reserve the cooking water.

Step: 6/12

Melt the butter in a pan and stir in the flour. Cook, stirring, until pale brown in colour.

Step: 7/12

Add 250ml of the kohlrabi water and the milk to the pan, and bring to the boil, stirring. Simmer over low heat for 15 minutes, stirring.

Step: 8/12

Cut a lid from each kohlrabi and carefully scoop out the inside. Cut the lids and the hollowed-out kohlrabi flesh into cubes.

Step: 9/12

Heat the oil in a large pan. Fry the peas and spring onions over a medium heat for 5 minutes. Add the kohlrabi cubes, cream cheese and mint, and season with salt and pepper.

Step: 10/12

Juice the lemon. Season the sauce with salt, pepper, freshly grated nutmeg and lemon juice. Add the chopped kohnrabi greens and remove from the heat.

Step: 11/12

Separate the egg. Whisk the egg yolk and whisk into the sauce.

Step: 12/12

Pour the pea and cheese mixture into the kohlrabi shells and serve with the sauce.