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Stuffed Kohlrabi

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This stuffed kohlrabi recipe is prepared with veal and pork. Herbed and cooked in chicken broth and cream, this stuffed kohlrabi recipe is broiled to finish and served with a garnish of sprinkled parsley for a fresh taste to it.
Ingredients
  Kohlrabi 8 Medium
  Butter/Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Ground veal 1⁄2 Pound
  Ground pork 1⁄2 Pound
  Egg 1 , well beaten
  Bread crumbs 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Crumbled dried marjoram 1⁄2 Teaspoon
  Salt To Taste
  White pepper To Taste
  Hot chicken broth 2 Cup (32 tbs)
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Broth 1 1⁄2 Cup (24 tbs) (Reserved)
  Heavy cream 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon
Directions

Wash kohlrabi.
Cut off leaves and stems; reserve.
Peel root; cut '/2-inch slice; reserve.
Scoop out pulp; leave 1/4 inch shell.
Chop pulp.
Select tender leaves; shred.
Place leaves and pulp in Dutch oven or heavy saucepan.
Melt butter in small saucepan.
Add onion; saute until tender.
Combine veal, pork, egg, crumbs, parsley, and seasonings in mixing bowl.
Add onion; mix well.
Pack mixture into kohlrabi shells; mound slightly.
Top with slice removed in first step; place in Dutch oven.
Pour broth over kohlrabi; bring to boil.
Cover; reduce heat to low.
Simmer 30 to 40 minutes, until shells can be pierced with fork.
Transfer to baking dish.
Strain broth; reserve.
Place cooked kohlrabi leaves around stuffed kohlrabi; keep warm.
Prepare sauce.
Melt butter in medium saucepan.
Add flour, salt, and pepper; cook, stirring, until bubbly.
Add broth; cook over low heat until thickened.
Remove from heat; stir in cream.
Pour over kohlrabi; sprinkle with parsley.
Broil in oven until sauce is lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable

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