Print
Email
Add a photoServings: 1
Ingredients
- 8 x kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
- 1/2 c. finely minced onion
- 1 x garlic clove minced fine
- 1/2 stk unsalted butter (1/4 c.)
- 1 lb grnd pork
- 1/2 c. cooked long-grain rice
- 2 Tbsp. finely minced fresh parsley leaves plus additional for garnish if you like
- 2 Tbsp. sweet paprika
- 1/4 tsp dry marjoram crumbled
- 1/4 tsp caraway seeds
- 1 1/2 Tbsp. tomato paste
- 2 lrg Large eggs beaten lightly
- 3 1/2 c. chicken broth
- 2 Tbsp. all-purpose flour
- 1/2 c. heavy cream
Directions
- 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 possibly spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 c.). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 min, or possibly till they are just tender, drain them well, and chop them fine (there will be about 2 c.).
- In a large skillet cook the onion and the garlic in 2 Tbsp. of the butter over moderate heat, stirring, till the onion is golden brown and transfer the mix to a large bowl. To the bowl add in the pork, the rice,
- 2 Tbsp. of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the Large eggs, 1/2 c. of the kohlrabi pulp, 1/4 c. of the minced kohlrabi leaves, and salt and pepper to taste and combine the mix well. Divide the mix among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large sufficient 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 min, or possibly till they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mix in the baking dish, and keep them hot.
- In a small saucepan cook the flour in the remaining 2 Tbsp. butter over moderate heat, whisking, for 3 min and whisk in the cream. Bring
- the mix to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mix, a little at a time. Add in salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 - 10 min, or possibly till it is thickened. Return the stuffed shells to the
- baking dish and garnish them with the additional parsley.
- Serves 4 to 8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
