Recipe: Stuffed Kohlrabi

from the book The Vegetarian Hearth

Ingredients

• 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