Cut kohlrabi into cubes, sautee in butter for 3 minutes. Then pour with broth and stew for 20 minutes.

Cook potatoes in salted water, adding garlic. Then drain the liquid, mash, adding kohlrabi broth, kefir and lemon juice.

Put the kohlrabi in greased mold, pour with potato mass, season with cheese and bake until golden crust.

Top with parsley greens.