Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Kohlrabi bulbs, peeled |
| 1 large | Sweet onion, chopped |
| 1 teaspoon | Cinnamon |
| 1 tablespoon | Sunflower oil |
| ½ cup | Breadcrumbs |
| 1 tablespoon | Arrowroot powder |
| 2 tablespoons | Cold water |
| \N \N | Salt & pepper |
| \N \N | Parsley sprigs, to garnish |
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 ¼" from the root end of the kohlrabies. Scoop out pulp from the opposite end leaving ¼" 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@...> on Jul 23, 1997