Recipe: Stuffed Kohlrabi

from the book The Vegetarian Hearth


  • 2 pounds small kohrabies
  • 1 tablespoon unsalted butter
  • 1 small onion, peeled and finely chopped
  • 1 garlic clove, peeled and minced
  • 1/8 teaspoon dried thyme
  • 1 egg, lightly beaten
  • 1/4 cup bread crumbs
  • 2 tablespoons minced fresh dill
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 cup vegetable broth

Remove the leaves for the kohlrabies.  Finely chop enough leaves to mkae 1/4 cup, and set aside.  Parboil the roots with salted water to cover for ten minutes, then drain and let sit until cool enough to handle.  With a paring knife trim the bottoms of the roots so that they stand upright.  Scoop out the insides, leaving a 1/2 inch shell.

Make the filling. In a small skillet heat the butter over low heat.  Cook the onion and garlic over medium heat for 3 minutes, then stir in the thyme and the chopped kohlrabi leaves.  Continue to cook 2 minutes longer.  Transfer to a bowl and leave to cool.  Stir in the egg, breadcrumbs, dill, salt, and pepper to taste.

Preheat over to 350 F.

Stuff the hollowed-out kohlrabies witht he onion and breadcrumb mixture and place in a shallow baking dish.  Pour the vegetable stock around them and cover.  Bake for 1 hour, until the kohlrabies are tender.  Serve hot.

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