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Saturday, January 1, 2005 at 09:20PM
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Ingredients
8 kohlrabies (kohl rabies) (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream
Cooking Instructions
Serves 4 to 8
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.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients
4 kohlrabi (kohl rabi)
water
salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 cup grated American cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground nutmeg
Cooking Instructions
Cut tops off and pare thick stems of kohlrabi. Slice stems and place in salted water to cover. Boil for about 20 minutes, or until just tender.
Drain well.
Boil tender leaves separately until tender; drain. Chop leaves finely and combine with cooked stems. Melt butter in small saucepan over low heat. Add flour and stir well until smooth and blended.
Gradually add milk and cheese, stirring constantly, until cheese is melted and sauce is thick. Add cooked kohlrabi and cook until hot. Garnish with parsley and nutmeg.
Thursday, June 3, 2010 at 03:28PM
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Ingredients
Serves 4 as a starter or snack
Method
Thursday, June 3, 2010 at 03:46PM
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600 g (1 1/4 lb) kohlrabi
6 tbsp extra-virgin olive oil
1 white onion, chopped
120 g (4 oz) bacon in one piece
1 carrot, chopped
3 garlic cloves, chopped
2 large potatoes, diced
salt and pepper
1. Peel the kohlrabi and dice. Heat 3 tablespoons of the oil in a saucepan, add the onion and bacon and cook over a low heat for about 3 minutes until translucent, stirring continuously.
2. Add the kohlrabi, carrot, garlic, potatoes and about 2 litres (3 1/2 pints) 8 cups of water and bring to the boil.
3. Cook with the lid on for about 1 hour. Discard the bacon and add salt and pepper to taste. Pour into a soup tureen, add the remaining oil and serve immediately.
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients
6 kohlrabies (kohl rabies)
2 tablespoons butter or savory fat
2 tablespoons flour
Salt
Paprika
2 cups milk
1 egg yolk
Cooking Instructions
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
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Ingredients
1lb (450g) kohlrabi (kohl rabi); peeled and cubed
1tbsp butter
2tsp dijon mustard
1tbsp snipped fresh parsley
1/2 tsp dried crushed savory (or other similar herb)
Cooking Instructions
Serves 4
Cook the khol rabi in enough boiling water to cover a medium saucepan (with a lid or cover on) for 10 minutes or until crisp and tender. Drain well and add the remaining ingredients. Cook and stir over a low heat until the khol rabi is coated. Enjoy as part of a meal as a replacement for greens.