|Young kohlrabies||10 Medium, peeled|
|Onions||1⁄2 Cup (8 tbs), finely chopped|
|Garlic||1⁄2 Teaspoon, finely chopped|
|Ground pork||1⁄2 Pound|
|Ground veal||1⁄2 Pound|
|Rice||2 Tablespoon, cooked in boiling salted water, 1/4 cup cooked|
|Parsley||1 Tablespoon, finely chopped|
|Sweet hungarian paprika||2 Tablespoon|
|Dried marjoram||1⁄8 Teaspoon|
|Eggs||2 Small, slightly beaten|
|Salt||1 1⁄4 Teaspoon|
|Black pepper||To Taste (Freshly Ground)|
|Pepper white||1⁄8 Teaspoon|
|Chicken stock||4 Cup (64 tbs) (Fresh Or Canned)|
|Heavy cream||1 Cup (16 tbs)|
1) Cut off 1/4 inch of the root end of each kohlrabi and then hollow out the pulp, making a shell about 1/4 inch thick.
2) Roughly chop the pulp and keep aside.
3) Rinse the leaves of 5 kohlrabies and drop them into a pot of slightly salted boiling water for about 3 minutes to blanch them.
4) Drain the leaves and chop them into fine pieces and add them to the chopped pulp.
5) Take a heavy 8-inch skillet and heat lard in it over high heat until a light haze forms over it.
6) SautÃ© onions and garlic in it for 8 to 10 minutes until the onions are lightly colored and then transfer them to a large mixing bowl.
7) Mix in pork, veal, rice, parsley, paprika, marjoram, eggs, a teaspoon of salt and a few grindings of black pepper using a wooden spoon until all the ingredients are combined well.
8) Using the meat mixture, fill the kohlrabi shells, packing it down with a spoon and mounding it slightly.
9) Take a 4-quart casserole or saucepan and arrange the stuffed shells in it.
10) Surround them with the chopped pulp and leaves and then add in 1/4 teaspoon of salt, white pepper and chicken stock.
11) Allow the mixture to come to a boil and then lower the heat to its lowest point.
12) Simmer the mixture for 35 to 45 minutes until the stuffing is cooked well and the sides of the kohlrabies are pierced easily using point of a sharp knife.
13) To a warm serving plate, transfer the kohlrabies while the sauce is prepared.
14) In a small saucepan, heated over medium heat, melt butter and beat in flour using a wire whisk.
15) Continue beating for 3 or 4 minutes over low heat until the flour is lightly browned.
16) Beat in cream until the sauce is smooth and thick and then add this to the large saucepan.
17) Again allow the mixture to simmer for 5 to 10 minutes more and pass them through a fine sieve into a large bowl.
18) Garnish with chopped parsley and spoon the sauce over the stuffed kohlrabies.
19) Serve immediately.