Make the kohlrabi in lightly salted water for half an hour.
In the meantime, clean and coarsely chop the chanterelles and sauté in hot butter (1) until the cooking liquid has evaporated. Add the bread rolls and continue to roast. Finally add wild garlic paste, chives, sour cream and breadcrumbs. Remove from heat and fold in the egg yolk, mix well and season with salt and pepper.
Cut the kohlrabi lids into small pieces and hollow out the tubers. Fill with the chanterelle mixture. Roughly dice the kohlrabi meat. Grease an ovenproof dish with the butter (2), and place the kohlrabi in it.
For the sauce, melt the butter and sauté the flour until light blond. Fill up with vegetable stock or kohlrabi stock, bring to a boil and add the kohlrabi cubes. Blend in a hand mixer, season and add the whipped cream. Pour the sauce into the dish next to the kohlrabi. Cook in the heated oven at 220 °C for 10 to 15 minutes.
Our tip: Fresh chives are much more aromatic than dried ones!