Recipe found on thespruceeats.com
This side dish can easily be adapted as vegetarian by stuffing it with well-seasoned grains like millet, barley, buckwheat groats, rice, sautéed onions and mushrooms, or whatever else strikes your fancy.
- 6 medium kohlrabi
- 1 large onion, finely chopped
- 1 1/2 Tbsp. butter
- 1 lb beef (ground uncooked, or ground leftover cooked beef, veal, pork or lamb)
- 2 large eggs
- 1 clove garlic, finely chopped
- Salt, to taste
- Pepper, to taste
- 1 1/2 cups broth of choice
- 1 cup sour cream
- 2 Tbsp. all-purpose flour
- Parboil kohlrabi for 20 minutes. Cool until they can be handled. Peel away the tough, outer skin. Cut a bit off the root end so they will stand straight. Cut off the tops and reserve, and scoop out the flesh of the bulbs, leaving at least a 1/4-inch wall, and chop it finely.
- In a medium skillet, sauté onions and the chopped, scooped-out kohlrabi in 1 1/2 tablespoons of butter until tender. Transfer to a large bowl and combine with 1 pound meat of choice, 2 large eggs, 1 finely chopped garlic clove and salt and pepper to taste.
- Heat oven to 350F. Coat a casserole dish with cooking spray. Fill the hollowed-out kohlrabi with the meat mixture, place in dish and place kohlrabi tops on. Pour the 1 1/2 cups broth of choice over the kohlrabi.
- Bake 40 to 50 minutes or until tender. Remove kohlrabi to a serving platter and keep warm. Skim the fat off pan juices. Fork blend 1 cup of sour cream with 2 tablespoons of all-purpose flour. Temper with a few ladles of hot pan juices, whisking constantly. Pour tempered sour cream into pan juices and cook until thickened. Adjust seasonings, if necessary.
- Serve stuffed kohlrabi with sauce on the side or ladled over. Enjoy!