Brunch baked cinnamon kohlrabi

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

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