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.
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.