Kohlrabi stuffed with Gruyère AOP cheese and potatoes and a beetroot sauce | Cheeses from Switzerlan

Ingredients

• 4 kohlrabi, peeled and halved diagonally
• 400 g of floury potatoes
• 100 g of grated, spicy Gruyère AOP
• 2 egg yolks
• 3 cloves of garlic, cooked in their skins and crushed
• 1 small bunch of chopped dill
• salt and pepper
• 1 egg yolk for brushing on
• butter
• 50 g of shallots, peeled and finely chopped
• 50 g of diced, raw beetroot
• 100 mL of red wine
• 100 mL of red port
• 30-50 g of diced butter
• sprigs of dill for garnish