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.
Posted: to Recipes on Sun, Nov 17, 2013
Updated: Sun, Nov 17, 2013