| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Side dish, Brunch, Lunch, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | md | Kohlrabi bulbs, peeled |
| 1 | lg | Sweet onion, chopped |
| 1 | ts | Cinnamon |
| 1 | tb | Sunflower oil |
| 1/2 | c | Breadcrumbs |
| 1 | tb | Arrowroot powder |
| 2 | tb | Cold water |
| Salt & pepper | ||
| Parsley sprigs, to garnish |
INSTRUCTIONS
Bring water to a boil in a large saucepan. Immerse kohlrabies & boil until they are tender-crisp when pierced with a fork, about 20 minutes. Drain & cool. Trim 1/4" from the root end of the kohlrabies. Scoop out pulp from the opposite end leaving 1/4" thick shells. Dice the pulp & set aside. Place shells in a lightly oiled baking dish. Preheat oven to 350F. In a separate bowl, toss diced pulp, onion, cinnamon, oil & breadcrumbs. Press mixture into shells. Bake uncovered until the onions are limp & caramelized, about 20 minutes. Transfer to a warmed serving platter & keep warm. Reserve the liquid. In a separate bowl, mix the arrowroot with the water, stirring until completely dissolved. Set aside. Pour reserved liquid into a small saucepan & bring to a boil. Remove from the heat & slowly add the arrowroot, stirring constantly. Add more water as may be necessary so that you have a sauce like consistency. Season. Spoon sauce around the the stuffed kohlrabies, garnish with parsley & serve immediately. "Vegetarian Gourmet" Spring, 1994 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Karen Deck" <kdeck@island.net> on Jul 23, 1997
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