Prepare the kohlrabi (ready to cook, e.g. peel, remove woody parts and dirt), putting tender leaves aside, then peel the tubers generously. Pre-cook in sufficient salted water for 15-25 minutes, depending on size and quality. Cool slightly.
Hollow out the kohlrabi to a rim of just under 1 cm with a sharp-edged teaspoon. Cut two thirds of the hollowed out kohlrabi flesh into small cubes. Chop the remaining flesh into small pieces.
While making the kohlrabi, remove the skin from the onion and chop finely.
Saute in the warm butter (1) until light yellow. Cool.
Chop the kohlrabi leaves into small pieces.
Place the mince in a large enough bowl. Add the minced kohlrabi and leaves, the stewed onion, the egg, the mustard and the curry, mix well and season with salt and pepper. Fill the kohlrabi with the mixture.
Place the stuffed kohlrabi in a baking dish. Cover with cubes of kohlrabi. Pour in the soup. Cover with aluminum foil.
Bake the kohlrabi in the oven heated to 200 °C on the second rack from the bottom for about 35-40 minutes.
Chop the parsley.
Pour the cooking liquid into a pan. Add the créme fraÂche and bring to the boil. Knead the butter (2) and the flour together with a fork and add to the boiling sauce form. Add the parsley and season well with salt and freshly ground pepper. Add the sauce to the
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