INGREDIENTS

INSTRUCTIONS

Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will
stand upright, scoop out the pulp from the opposite end with a small
melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop  it
fine (there will be about 2 3/4 cups). In a large kettle of  boiling
salted water cook the kohlrabi leaves for 3 minutes, or until  they are
just tender, drain them well, and chop them fine (there will  be about
2 cups).  In a large skillet cook the onion and the garlic in 2
tablespoons of  the butter over moderate heat, stirring, until the
onion is golden  and transfer the mixture to a large bowl. To the bowl
add the pork,  the rice, 2 tablespoons of the parsley, the paprika, the
marjoram,  the caraway seeds, the tomato paste, the eggs, 1/2 cup of
the  kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt
and  pepper to taste and combine the mixture well. Divide the mixture
among the kohlrabi shells, mounding it, and arrange the shells in a
shallow flameproof baking dish just large enough to hold them in one
layer. Scatter the remaining pulp and leaves in the dish and pour in
the broth. Bring the broth to a boil and simmer the shells, covered
partially, for 30 to 50 minutes, or until they can be pierced easily
with a sharp knife. Transfer the shells with a slotted spoon to a
plate, reserving the cooking mixture in the baking dish, and keep  them
warm.  In a small saucepan cook the flour in the remaining 2
tablespoons  butter over moderate heat, whisking, for 3 minutes and
whisk in the  cream. Bring the mixture to a boil, whisking, simmer it
for 1 minute,  and stir it into the reserved cooking mixture, a little
at a time.  Add salt and pepper to taste and cook the sauce over
moderate heat,  stirring occasionally, for 5 to 10 minutes, or until it
is thickened.  Return the stuffed shells to the baking dish and garnish
them with  the additional parsley.  Serves 4 to 8.  Gourmet October
1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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