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Cinnamon Baked Kohlrabi
This recipe is by
Vegetarian Gourmet Spring, 1994
Photo by :
Healthnotes.com
I
N G R E D I E N T S
6 medium kohlrabi bulbs,
peeled
1 large sweet onion, chopped
1 teaspoon cinnamon
1 tablespoon sunflower oil
1/2 cup breadcrumbs
1 tablespoon arrowroot powder
2 tablespoons cold water
Salt & pepper
Parsley sprigs, to garnish
I N S T R U C T I O N S
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 1/4" from the root end of the kohlrabies. Scoop out pulp from the
opposite end leaving 1/4" 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. |
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Kohlrabi
Brassican oleracea. A
member of the turnip family kohlrabi is sometimes referred to a a
"cabbage turnip". It has a sweet, mild flavor and both the stems
and bulb are edible. Read More
Carb
Counter
1/2 cup of boiled, sliced
kohlrabi has
6 grams
of carbohydrate. |
