Cinnamon Baked Kohlrabi

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Recipe for baked kohlrabi with sweet onion, cinnamon, breadcrumbs.
Recipe By: Vegetarian Gourmet Spring, 1994
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 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


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.


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.

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